This week we are featuring 2 great jams to go in these muffins. Strawberry Rhubarb Jam has over 55% rescued fruit and it is a perennial favourite for many. We do buy the strawberries for even though they do grow here, nobody gives them away!! Use it on toast or ice cream sundaes or consider adding it to these easy muffins that travel easily. I have attached a photo of our older label but that jar is surrounded by the fruit you will find inside.
Gingered Saskatoon and Apple Jam is made with local saskatoons and our local apples with a lovely zing of ginger to add a sparkling note. It is great on toast but consider this jam as a topper to ice cream and cheesecake, or mixed into your morning yogurt.
When you taste our jams you will find the fruit flavour fills your mouth. This is because it is made with 100% fruit with no fillers or added juices. On the occasions when we need moisture in the pot to start cooking our jams, we only add juice that we made ourselves from the bounty of the summer.
These little treats are great for snacks, lunch boxes or popping in your hand as you run out the door as the jam is inside and doesn’t mush around in the packaging. They have some whole wheat flour and you can pump up the fibre and nutrition by adding 2 Tablespoons of ground flax seeds, bran or seeds and nuts of your choice.
All purpose flour 1 1/4 cups Whole wheat flour 3/4 cup Sugar 1/2 cup Baking powder 2 teaspoons Baking soda 1 teaspoon Salt ½ teaspoon Egg 1 Oil 1/4 cup Low fat yogurt, plain 1 cup Vanilla extract 1 teaspoon Fruits of Sherbrooke jam 1/3 cup
1. Preheat oven to 375 degrees. Prepare 12 regular muffin tins by lightly greasing. 2. In a large bowl combine all dry ingredients plus the seeds, nuts and extra grains. 3. In a smaller bowl beat the egg (and honey if you are using it instead of sugar) and oil until smooth, then mix in yogurt and vanilla. When thoroughly combined pour over dry ingredients and stir gently until combined. 4. Fill muffin cup to 2/3 full and scoop batter in cup with back of spoon to leave a depression in the centre. Add a generous teaspoon of jam to the depression and then top with the remaining batter. 5. Bake for about 12 minutes. Test if needed by putting toothpick down the side to avoid the jam. 6. Remove from oven and let them cool in the pan for 10 minutes before removing to cool on a rack.
VARIATIONS: I love doing this part so hopefully you will always find it after our recipes.
This where you can customize your own signature muffins with our unique jams. * Try substituting ¼ cup quinoa flour for ¼ cup whole wheat flour for added protein. * Substitute 1/3 cup melted honey for the sugar. Add it to the liquid ingredients before combining all. * For the Strawberry Rhubarb Jam consider adding 1 teaspoon of ground cinnamon or ½ of nutmeg to the dry ingredients for a lovely change. To really notch it up add 1/2 tsp. ground anise – which imparts a lovely licorice flavour. Actually it just gets you ready to search out our Strawberry Rhubarb jam with Sambuca! * For the yogurt, please use unsweetened plain. If you use sweetened ones with added fruit you will increase the sugar and add a new flavour element (which might be just fine if you like it that way!)