Jammy Muffins, Parmesan Chive Corn Muffins

recipes

Jammy Muffins

Get your ingredients all ready to mix the night before – combine dry ingredients and cover; combine egg, milk, yogurt and vanilla; cover and refrigerate.. In the morning mix and bake for fresh warm muffins..

Makes 6 regular muffins

1½ teaspoons + 3 tablespoons granulated sugar

½teaspoon ground cinnamon cooking spray

1cup unbleached all-purpose flour 1¼ teaspoons baking powder

¼ teaspoon baking soda ¹⁄8 teaspoon salt

1large egg

¼ cup lowfat milk

2tablespoons plain lowfat yogurt ¼ teaspoon vanilla extract

4teaspoons jam or marmalade (not jelly)

Place the rack in position A, preheat toaster oven to 400°F.. Combine 1½ teaspoons granulated sugar with cinnamon and reserve.. Lightly coat a standard 6-cup muffin tin with cooking spray..

Place flour, 3 tablespoons granulated sugar, baking powder, baking soda, and salt in a medium bowl.. Stir to blend.. Place egg in a small bowl and stir until smooth.. Add milk and yogurt to beaten egg and stir until smooth, then stir in vanilla.. Add the liquid mixture to the dry ingredients and whisk until just smooth – do not overmix – the muffins can become tough and rubbery.. Divide the batter evenly among the

prepared muffin cups.. Top each in the center with about ¾ teaspoon jam or marmalade.. Sprinkle muffins with the sugar/cinnamon mixture.. Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after approximately 9 minutes.. Turn out onto a rack and cool for at least

5 to 10 minutes (the jam will be hot enough to burn) before serving..

Nutritional information per muffin:

Calories 138 (9% from fat) • carb. 28g • pro. 4g • fat 1g • sat. fat 0g

• chol. 36mg • sod. 196mg • calc. 46mg • fiber 1g

Parmesan Chive Corn Muffins

These muffins are delicious served warm from the oven with soups or stews..

Makes six 2½-inch muffins

cooking spray

½cup all-purpose flour

½cup yellow cornmeal

2tablespoons firmly packed brown sugar

1teaspoon cream of tartar ¼ teaspoon baking soda ¹⁄8 teaspoon salt

1large egg, lightly beaten

½ cup milk (can use whole, 2%, 1% or nonfat)

2tablespoons unsalted butter, melted and cooled ¼ cup freshly grated Parmesan

1tablespoon chopped fresh chives

Place the rack in Position A, and preheat toaster oven to 400ºF.. Lightly coat a standard 6-cup muffin tin with cooking spray..