- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
25 Minutes
Diets 
Finally! It took a few tries to achieve the right texture for these scrumptious muffins, but the end results are worth the effort! Aside from the pretty, delicious effect of the fruity centers, the moist, honey-flavored muffins lend themselves perfectly to the upcoming Yamim Tovim! Watch the video. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. Yields 18 muffins
1 and 3/4 cups flour (I used a combination of white whole-wheat flour and all-purpose)
1 and 3/4 cups oatmeal
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1/2 cup Haddar Applesauce
3/4 cup oil
1 teaspoon Gefen Vanilla Extract
1/4 cup Gefen Soy Milk or other parve milk
2/3 cup Tuscanini Jam (flavor of your choice), OR
2/3 cup finely chopped apple
2/3 cup canned, whole-berry cranberry sauce
In a large bowl, thoroughly combine first five ingredients.
Add remaining ingredients aside from filling and stir gently until fully mixed; do not overmix.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Prepare cran-apple mixture, if using.
Line cupcake trays with 18 paper liners; fill 2/3 full with muffin batter.
Drop 1 teaspoon jam or cran-apple mixture into the center of each cup, pressing in slightly.
Place pans in oven, bake 15 minutes, and remove to cool.
Photography: Moishe Wulliger Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
They made a MESS.
Cupcakes 2/3 of the way full, 1 teaspoon of jam in each cupcake. Press slightly. I did everything as instructed. And the jam got EVERYWHERE. Including the cupcake and oven trays. Oh, and there wasn’t much jam left on the muffin by the end of it.
The second batch of these, filled less than halfway with batter, worked slightly batter. Still some jam spilled over, but not as much.
They were yummy, and I see how the jam could’ve been nice. Most of them didn’t have more than a thin layer of jam left by the time I took them out of the oven. And every. Single. One. Was sticky. A very impractical, messy muffin that’s not worth the effort, or the mess, or the cleanup time.
A few tips if you’re still inclined to try this:
– Save yourself half of the mess. Half the jam.
– Jam comes off best when warm. Like, while it’s still bubbling on the cupcake tray. And, jammy muffins stick to the cupcake tray once the jam dries. So, you want to get the muffins out of the tray as soon as they’re out of the oven. You might have to burn your hands a bit, but it’s worth it…
– When they say to fill you cupcakes 2/3 of the way with batter, they mean less than halfway full. Trust me. The muffins rise. A lot. And the jam just stays on top, and spills over (unlike the muffins themselves which can hold together). I thought the jam would sort of melt into the muffins. It didn’t. It melted nicely onto my oven, though.
The lesson I learned from this cooking failure? Don’t mess with jam. Yeah, it’s yummy on muffins. But it’s NOT WORTH THE MESS.
Oh, and does anyone have tips on getting burn jam off oven trays? And cupcake holders? And my counters?