McCall’s “Perfect” Strawberry Jam Muffins
Last week we drove down to Jenks, Oklahoma, for a girl's day of antiquing. Did you know Jenks is the antiquing capital of Oklahoma?
We found many beautiful antiques and unique pieces but surprisingly only came home with two items; a marble rolling pin and a 1963 McCalls Cookbook.
One of my favorite things about old recipe books is that they typically provide a base recipe and then share simple ways to change the base in the following pages. In particular, McCall's cookbook shares a base recipe for the "perfect muffin" and then shares easy ways to add various flavors such as cheese, strawberry jam, bacon, and blueberry muffins — plus many more variations!
I was torn between the strawberry jam and the cinnamon-sugar muffins, so I asked you guys which recipe we should bake first. Although the votes were 50/50 for most of the day, the strawberry jam muffins pulled ahead, so that's what we're making today.
These muffins are the perfect combination of sweet, crunchy, and savory!
A couple notes:
I used almond milk instead of dairy milk.
The recipe instructs to bake for 20-25 minutes. However, mine came out perfectly at the 18-minute mark.
I added a sprinkle of turbinado sugar on top before baking to give the tops of the muffins texture and crunch; this step is not necessary!
Undermixing is better than overmixing! Lightly mix with a fork; the batter should be slightly lumpy!
McCall’s “Perfect” Strawberry Jam Muffins
Ingredients: makes 12 muffins
2 cups all-purpose flour, sifted
1 cup milk (I used almond milk)
1/3 cup salad oil or melted shortening (I used olive oil)
1/4 cup sugar
1 egg, slightly beaten
3 tsp baking powder
1 tsp lemon zest
1/4 cup strawberry jam
1/2 tsp salt
Directions:
Preheat oven to 400 F. Grease bottoms of muffin-pan cups; or line each with paper liner.
Sift flour with sugar, baking powder, and salt into large bowl.
Add lemon zest to dry ingredients.
Measure milk in 2-cup measure. Add oil and egg; beat with fork to mix well.
Make a well in center of flour mixture. Pour in milk mixture all at once; stir quickly, with fork, just until dry ingredients are moistened. Do not beat. Batter will be lumpy.
Put 1 tablespoon batter in each muffin cup. Add 1 teaspoon strawberry jam to the center of each muffin. Top with batter until 2/3 full.
Bake 20 to 25 minutes, or until golden and cake tester inserted in center comes out clean. (Check your muffins at the 18-minute mark)
Loosen edge of each muffin with spatula; turn out. Serve hot.
recipe from McCall’s Cook Book
Xx, Riss
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