Walnut and Jam Muffins
4 servings
40 minutes
Muffins with walnuts and jam are tender and aromatic American cupcakes that combine the crunch of nuts with the sweetness of fruit jam. Their history is rooted in the tradition of quick and easy home baking popular in the USA. Muffins delight with their airy texture and rich flavor, where nuts give them a deep, warm hue, while jam adds a pleasant fruity tang. Perfect for morning coffee or cozy tea time. These muffins can be made with any jam, choosing the flavor based on mood, whether it's apricot, raspberry, or strawberry. The simplicity of the recipe makes them an excellent choice even for beginner cooks – just a few steps and a magnificent bake appears on the table that pleases the eye and warms the soul.
1
Preheat the oven to 200 degrees. Grease the muffin pan with oil or place a paper liner in each cup.
- Vegetable oil: 0.3 glass
2
In a bowl, mix flour, sugar, baking powder, salt, and nuts.
- Wheat flour: 2 glasss
- Sugar: 0.5 glass
- Baking powder (raising agent): 3 teaspoons
- Salt: 0.5 teaspoon
- Crushed walnuts: 0.3 glass
3
In another bowl, lightly beat the egg with milk and vegetable oil.
- Chicken egg (large): 1 piece
- Milk: 0.8 glass
- Vegetable oil: 0.3 glass
4
Combine both mixtures and mix well (the dough will be slightly lumpy).
- Wheat flour: 2 glasss
- Sugar: 0.5 glass
- Baking powder (raising agent): 3 teaspoons
- Salt: 0.5 teaspoon
- Crushed walnuts: 0.3 glass
5
Fill the molds halfway with dough, then add a small amount of jam and top with the remaining dough. Bake for 20-25 minutes until done, checking with a toothpick.
- Jam: 2 tablespoons
6
Leave in the mold for 1 minute, then transfer to a plate.
