Baked Good of the Month Club: January

I decided to try and make a different kind of baked good every month rather than just stick to the whole cookie thing. So for January I turned to the Good Housekeeping Cookbook, this was the first cookbook that my mom bought me when we moved into our house and it is by far my go to cookbook. I thought it would be fun to make muffins and then I saw a recipe for jam filled muffins which was perfect. Back in September I spent the day canning and when Christmas rolled around I forgot to give my homemade sugar free jam as gifts.

Ingredients

2 1/2 cup whole wheat flour

1/2 cup sugar (or Splenda)

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 stick butter (or I Can't Believe it's Not Butter), melted

1 egg

1 teaspoon vanilla extract

1 pint jam (I used the strawberry jam I had made and if you really need some I can send a jar your way)

1. Preheat oven to 400 degrees. Grease twelve 2 1/2" x 1 1/4" muffin-pan cups really, really well.

2. In a large bowl, with wire whisk, stir flour, sugar, baking powder and salt.

In medium bowl, with fork, beat milk, melted butter, egg and vanilla until blended.

Add liquid mixture to flour mixture

stir just until flour is moistened (the batter will still be lumpy).

3. Fill muffin pan cups about 1/3 of the way full with batter, smoosh the batter down, whole wheat batter doesn't spread like white flour batter does.

Cover with a thin layer of jam.

Top with the remaining batter.

4. Bake until toothpick comes out clean, about 20-25 minutes. Immediately remove muffins from pans.

Just so you know these are not going to be the prettiest muffins you've ever seen, but they do taste good, I promise.