I have never met a jam, chutney, curd or marmalade that I didn’t like so imagine my disappointment when I learned that most traditional jams, chutneys, curds and marmalades are not considered GP-friendly. I don’t like grape jelly or any jelly for that matter but have since settled for seedless strawberry, raspberry and blackberry jam because the alternative is no jam. The following recipe I’ve named Jammy-filled Muffins is my twist on the basic P.D.Q. muffin recipe in my King Arthur Flour Cookbook. Although they contain no butter, these muffins rise into individual, golden, brioche-like treats that hide a sweet jammy surprise. I’m partial to raspberry so I filled mine with Smuckers Seedless Red Raspberry Jam. They’re a sweet, Gastroparesis-friendly treat everyone will enjoy.
Makes 12 muffins
2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup fat free milk
1 teaspoon vanilla
zest of 1 lemon (grate on a rasp/microplane or leave out if concerned)
6 tablespoons seedless raspberry jam
Preheat oven to 500 degrees. Line a 12 cup muffin plaque with papers. Mix dry ingredients (a wire whisk works well for this) in a bowl. In a separate bowl (or measuring cup) beat together wet ingredients and lemon zest until they are light. Pour the wet ingredients into the dry and blend with a fork for about 20 second or so. Do not over mix. Its okay if there are some lumps. Fill muffin papers about half full with batter. Place a half tablespoon of jam in the center of each. Fill with remaining batter.
As soon as the muffins are in the oven reduce the temperature to 400 degrees. Bake for approximately 20 minutes or until muffins are golden brown.
Nutritional Information Per Serving:
137 calories, 1.1 grams fat, 0.6 grams fiber, 3.9 grams protein