Cinnamon Jammy Muffins

Yes, call me the Muffin Man...or the Muffin Maker!  Yesterday morning we celebrated Daddy's return (he had been away on business) and it was the perfect time for a batch of these yummy, moist muffins.  These were extra special because Riley and Sydney made them solo!  Riley followed the recipe and patiently helped her sister with the ingredients.  The result?  Delicious muffins that the family enjoyed...and a really messy kitchen! 

 

Ingredients

• 1 cup white whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1 cup rice milk
• 1 teaspoon cinnamon

Directions

 

Preheat oven to 350F.

In a bowl, combine flour, sugar, baking powder, baking soda and salt

In another bowl, whisk together egg, oil and milk

Divide the batter evenly between two bowls

Fold the mix ins into the batter

Pour batter into greased 10 muffin tins (leaving about two muffin's worth of batter for the last step)

Top each muffin with a teaspoon of jam or jelly and cover that with another teaspoon of muffin mix

Bake for 20 minutes 

 

We have found the jammy muffins are best eaten fresh and get sort of sticky if we try to save them for the next day. So, Riley opted to make a couple plain Cinnamon Muffins too - it's nice to have a recipe that's versitle!

 

Happy Monday and Thank You to all the Veteran's who do so much to serve our country!  Thank You today and everyday!