This was a fun and absolutely delicious recipe to make. I used my homemade strawberry jam, but you absolutely can use your favorite store-bought strawberry jam. Honestly, I made them with my sugarless strawberry jam because jars of that jam are almost always in my fridge. You can change it up and use whatever jam/preserves you have in your fridge.
Since my jam is fairly innocent and very fruity, I decided to put a colorful blob of jam on top of each muffin as well. Ian loved these donut muffins.
These muffins have a soft texture and the flavor is enhanced with the strawberry jam. Since unsalted, melted butter is used, you can add a dash of salt.
This is a typical muffin recipe similar to most muffin recipes where the dry ingredients (mixed in a large bowl) are added to the wet ingredients. You can place the muffin tin on a cooling rack after baking. After 10 minutes remove the muffins from the tin and place them on the cooling rack again. Place leftover muffins in an airtight container and serve chilled from the refrigerator or at room temperature.
This muffin is devoid of spice, being flavored instead with vanilla. I think it will be love at first bite, and putting the bit of jam on top, just ensures you are getting enough jam in every bite with a bit of extra sweetness. You could make these in a large 24-mold mini muffin pan to make mini muffins instead.
There is quite a bit of moisture in these muffins and that is why it is a good idea to leave them to cool on a wire rack.
INGREDIENTS:
1/2
cup unsalted butter, melted (125 mL)
Liquid sweetener to equal 11/4 cups sugar (300 mL)
2 large eggs
1 tsp vanilla extract (5 mL)
21/2 cups Gluten-Free Bake Mix 2, (625 mL)
OR 23/4 cups
Keto Bake Mix (675 mL)
1 tbsp baking powder (15 mL)
Filling:
3/4
cup my sugar free strawberry jam, OR (175 mL)
commercial variety
Topping:
1/2
tsp sugar free strawberry jam per muffin (2 mL)
(optional)
INSTRUCTIONS:
Preheat
the oven to 350°F (180°C). Use a good nonstick muffin pan, but if your pan is
not that good, line with paper cups for easy removal.
In
food processor or in bowl with electric mixer, process butter, liquid
sweetener, eggs and vanilla extract.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix and baking
powder. Add to wet ingredients and mix
well. Place a small amount in each muffin
cup. Top each with 1 tbsp (15 mL)
strawberry jam and enough batter to cover the jam in each muffin cup. Be conservative at first to make sure there
is enough to go around. Bake about 25
minutes.
Yield: 12 muffins
1
muffin
182.1
calories
5.1
g protein
15,9
g fat
0.2 g fiber
6.0 g net carbs