In England it is often said that March comes in like a lion and out like a lamb. In Alberta it would appear that March comes in like a lamb and goes out like a polar bear. Lions may be fierce however they like the sun, polar bears are also fierce but have a preference for snow, ice and things frozen. Such is our weather as of late and I find that with gloomy, snowy days comes the urge to turn on the oven and get some comfort food going; something with plenty of carbohydrates. As it happens I had a half empty jar of strawberry, rhubarb jam sitting in my fridge and so the experimenting began and I managed to make the following muffins. 2 1/2 cups of flour, 1/4 tsp of baking soda, 1/4 tsp of salt, 2 tsp of baking powder
1 1/4 cups of milk, 1/4 cup of sugar, 1 egg, 2/3 cup of yogurt (strawberry or raspberry), 1 tsp vanilla, 1/4 cup of melted butter.
1/2 cup Fruits of Sherbrooke jam (strawberry, rhubarb jam was used here)
Combine the dry ingredients in a large bowl together - using a sieve is ideal.
In a separate bowl mix milk and sugar with a large whisk and add the egg. Finally add the yogurt, vanilla andÂ then melted butter.
With a good sturdy mixing spoon, stir the wet mixture into the dry until just combined.
Fill the muffin tin with muffin mix half way up, turn your spoon upside down and make a wee divot in each cup, fill this with jam and cover with remaining batter.
Bake in the oven for 20 to 22 minutes until firm to the touch. Boil the kettle, sit down and have a warm muffin!