My daughters have always loved baked goods. They don't like the junk that comes out of a box- like Twinkies and the like- they want it homemade. Luckily for them, my Mom is a fabulous baker, and she taught me how to bake too. So the girls have grown up having homemade baked goods almost anytime they want.
These muffins are so easy and a huge hit with my girls! You can add any kind of fruit preserve you want to- mine like raspberry, strawberry, and blackberry in theirs. Also, I deviate from the recipe slightly- I add pureed sweet potato to the batter in order to add make it more moist, and to add some additional nutritional value. There is no change in the flavor at all- if anything my husband said it made them slightly fluffier.
Nonstick cooking spray
12 paper baking cups
1 and 3/4 cups white whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( I always use a heaping teaspoon of cinnamon for better flavor)
3/4 cup soy milk
1/4 cup canola oil
1/2 cup pureed sweet potato or pumpkin (If desired but not needed)
1/4 cup fruit preserves
1. Preheat the oven to 400 degrees and put paper baking cups into the muffin tin. Spray the cups lightly with nonstick cooking spray.
2. Combine flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Mix well.
Crack the egg in a separate bowl. Add the soy milk ( or non-dairy milk of your choice) and oil to the egg and beat well. Add 1/2 cup pureed sweet potato if desired.
3. Add the egg mixture to the flour mixture and stir until all ingredients are wet. If too dry, you can add a tablespoon or two of extra milk.
4.Spoon 1 Tablespoon of batter into each muffin cup. Spoon 1 teaspoon of fruit on top of the batter.
Spoon the remaining batter over the fruit.
5. Bake for 15-18 minutes or until the tops are lightly browned. Let cool.
Makes 12 muffins.
*Recipe from the "Disney Magic Kitchen Cookbook"