Making breakfast is a challenge. Muffins can be made ahead and stored in an airtight container if needed. Momma believed in a hot breakfast daily which always included biscuits so this one would not have suited her. Most folks today are in the fast lane so they are always looking for short cuts.

A muffin can be eaten on the run, in the car, or leisurely at the table. You can change the flavors of the preserves if you prefer. It is a nice surprise when you bite into the muffin to taste that extra sweetness.

The recipe can be done so quickly, it is astonishing. Dry ingredients go onto one bowl. Wet ingredients. go into another bowl. I like to make a well in the dry ingredients and begin pouring in a small stream with one hand. In the other I have a heavy spoon that I use to gently stir the mixture.

It is a thick, lumpy mixture. And that is normal for this recipe. Then it is 1-2-3. Drop a little of the batter in the muffin tin, add a teaspoon of preserves and cover with more batter. Bake 25 minutes and it is done!

It is sure to be a hit. This is also something you could make for a sick neighbor or just as a friendly gesture for a new neighbor. Try it!

Yield: 12

EASY STRAWBERRY BREAKFAST MUFFINS

Name: EASY STRAWBERRY BREAKFAST MUFFINS
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 cup milk; 1 stick (4 oz) butter, melted and cooled; 1 large egg, slightly beaten; 1teaspoon vanilla; 1/4-1/2 cup Smucker's Strawberry preserves; 2 1/2 cups all purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; pinch salt

BREAKFAST MUFFIN WITH JAM IN THE MIDDLE

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 cup milk
1 stick (4 oz) butter, melted and cooled
1 large egg, slightly beaten
1teaspoon vanilla
1/4-1/2 cup Smucker's Strawberry preserves
2 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
pinch salt

Instructions

Preheat oven to 400 degrees. Spray 12 cup muffin tin with nonstick spray with flour.

In a medium bowl, whisk milk, melted butter (cooled), egg, and vanilla.

In another bowl whisk flour sugar, baking powder, and salt.

Make a well in the dry ingredients. Pour the wet mixture in a stream in the dry mixture, stirring with a large spoon. The batter will be lumpy.

Using a small cookie scoop or two small spoons, drop some batter in the tin. Add a teaspoon of preserves on top. Then add more batter on top.

Bake about 25 minutes. Check the middle with a toothpick to ensure doneness.

Let muffins sit in tin for 1-2 minutes. Then flip onto cooling rack.

Notes

Any type jelly pr preserves can be used.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 200Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 116mgCarbohydrates: 43gFiber: 1gSugar: 18gProtein: 4g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Being a good neighbor is an art that makes life richer.” – Gladys Tabor