I wanted to make the kids something special for their school lunches and I did it. Well, I finally did it on Thursday. Little Man doesn't even have school on Fridays - oh well, I still did it. Right? I am proud of myself though, when it comes to baking I normally stick to a semi-homemade approach and begin with some kind of mix. Not this time, I made these from scratch and you know what? It was easy - I will definitely attempt baking more often. I put one in Sweet Girls lunch on Friday and she was so happy. She also told me that the other kids all said, "no fair" and "I want one" I love that - it encourages me. I love making the kids happy with the simple things. I believe Sweet Girl has the most envied lunches at her table. I send her to school with a fruit kabob everyday and the kids always comment. They even asked her if she could bring it in for the entire class when she gets to be "Star Student." Guess who's "Star Student" next week? And guess who will be assembling a lot of fruit kabobs Thursday night? Isn't it great that the kids are excited about fruit - I love it! But anyway, back to my muffins - they have regular flour and whole wheat flour in them as well as low-fat yogurt..not all white flour and sugar - that's good right? Try them!
Jam Muffins (adapted from Family Fun)
1/4 cup raspberry jam
11/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain low-fat yogurt
1/4 cup vegetable oil
1 teaspoon vanilla extract
confectioners sugar (optional)
Heat the oven to 400 degrees. Grease the bottoms only of 12 regular sized muffin cups. Whisk the jam in a small bowl until smooth.
In a large bowl, whisk together the flours, sugar, baking powder. baking soda and salt. In a medium bowl, combine yogurt, oil , egg, and vanilla extract until blended. Add the wet ingredients to the dry ingredients and mix until the batter is blended.
Fill the muffin cups halfway with the batter and make an indentation in each one. Spoon a rounded teaspoon of jam into each muffin and top with the rest of the batter.
Bake muffins for 12 minutes or until they pass the toothpick test. Let cool on wire rack and dust with confectioners sugar if you want.