Gluten-Free Simple Jam Swirled Muffins

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These jam swirled muffins are a snap to make. With a pudding-like texture and a tangy flavour, these muffins are just the thing on hot summer days. In this recipe, I used my homemade easy summer mixed fruit jam, but feel free to use any jam that has a tangy flavour

Ingredients

  • 1 stick (1/2 cup) salted butter, softened (if using unsalted butter add 1/4 tsp. of sea salt)
  • 2/3 cup coconut sugar
  • 2 eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • Zest of 1 lemon
  • 3/4 cup full fat plain thick Greek Yogurt
  • 1/2 cup milk, at room temperature
  • 1 3/4 cups all-purpose gluten-free baking flour
  • 1 Tbsp. GF aluminum-free baking powder
  • 1/2 tsp. Xanthan gum (omit if the GF flour blend has xanthan gum)
  • 1 cup jam (cherry, blueberry, plum, strawberry, rhubarb, apricot or raspberry)
  • Note: check out our "shop page" for gluten-free flour blend recommendation
  • Instructions

  • Preheat oven to 375 F and line a muffin pan with parchment paper liners
  • Using an electric mixer cream together butter and sugar until smooth
  • Add eggs, vanilla and lemon zest and mix until fluffy
  • Add yogurt and milk and mix until combined
  • In a separate bowl mix flour, baking powder, xanthan gum and salt. Add to the wet mixture and using a spatula mix together. Do not over mix
  • Using an ice cream scoop or a tablespoon drop batter evenly into prepared pan
  • Drop a teaspoon of jam on top of each muffin and swirl using a chopstick or a knife
  • Bake for 25 -27 minutes until muffins are golden


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