Blueberry Preserve filled Whole Wheat Muffins
As promised in my Whole Wheat Chocolate Chip Cookies post, here is another whole wheat recipe. Yup, I know I had mentioned that I would post a whole wheat recipe every week, but life has it's own plans which in most cases is completely different and opposite to ours.
I have filled these muffins with home made Blueberry Preserve but you could use any jam or preserve of your choice. For an extra delicious and crunchy take on these muffins, coat them in melted butter and cinnamon sugar as soon as they are out of the oven.
I've got a couple of emails asking me if the whole wheat baked goods really taste good. Well, it depends on your taste palate more than anything else. The texture is coarser when compared to the ones made with all purpose flour. But again, more than anything else, I make them purely for health benefits. However, you can use a combination of half whole wheat flour and half all purpose. Else, a 60% whole wheat and the rest all purpose or vice versa. Really, you can play around with the amount depending on your taste.
Makes 12 Muffins
Recipe Source: Bakingyummies
380 grams / 13.4 ounces whole wheat flour
3 teaspoons baking powder
200 grams / 7 ounces caster or superfine sugar
pinch of regular salt
2 large eggs at room temperature
1 teaspoon pure vanilla extract
170 ml / 6fl ounces any flavorless oil
250 ml / 8.5fl ounces semi skimmed milk at room temperature
6 to 7 tablespoons jam of your choice
Preheat the oven to 220 degrees C / 430 degrees F. Line the muffin tray with paper liners or grease and flour the tray.
In a bowl, sieve together flour, baking powder and salt. Add sugar and whisk the dry mixture using a hand held whisk until all the ingredients are thoroughly blended.
In another bowl or measuring jug, beat the eggs using the same hand held whisk. Add the vanilla extract and oil and beat until mixed. Add the milk and mix.
Create a small well in the dry ingredients and pour all the wet mixture at once into the dry ingredients. Fold the mixture with a spatula until just combined. It is absolutely fine if there are few small lumps in the batter but do not over mix it.
Drop about a tablespoon of the batter in all the twelve cups. Create a small dent in it and drop a teaspoon of jam in each cup (you can also pipe out the jam suing a piping bag instead of spooning it for a cleaner look).
Divide the rest of the batter evenly in the cups. Bake the muffins in the preheated oven for 10 minutes. Reduce the oven temperature to 200 degrees C / 390 degrees F and bake for another 10 minutes or until the muffins are golden brown and are springy to the touch.
Place the muffin pan on a wire rack to cool for about 5 minutes. Remove the muffins from the pan and place on the wire rack to cool completely.
Enjoy your freshly baked delicious and healthy Whole Wheat Muffins.
Storage Suggestions: Muffins are best eaten on the same day or they can be frozen in a ziplock bag or an airtight container for up to a month.