Peach Jam Muffins

Since Peach-palooza started,  I embarked on a jam making frenzy.   I made some frou-frou jam flavors like nectarine-ginger and white peach marmalade.   I also made some regular freezer jam.  (I just use whatever recipe is listed inside the pectin box for freezer jam.)    I have stated before that freezer jams use less sugar and do taste fresher.   You do, however,  have to have room in the freezer to store it all!

Which leads to my current dilemma.   While I was stacking this year’s freezer jam in the freezer, I found a couple of containers of last year’s jam.   Doh!   Obviously, I needed to use it up immediately.

I found a recipe for apricot jam muffins  at Smucker’s, but I ended up tweaking it just a bit.     If you want a lower-calorie version, check this recipe out.   I, however, went with a full-blown sugar attack version.

Peach Jam Muffins

1 c. flour
1/4 c. sugar
2 t. baking powder
1/4 t. sea salt
1 large farm fresh egg
2 T. light olive oil
2 T.  2 % organic milk
1/2 c.  peach jam (I used homemade freezer jam.)
1/4 t.  almond extract

Preheat oven to 350°F.

Line muffin tins with paper liners.

In a medium mixing bowl, whisk together flour, sugar, baking powder and salt.

In another larger mixing bowl, beat together egg, oil and milk. Blend in jam and almond extract. Add to flour mixture and stir just until moistened. Don’t over mix.   Fill muffin cups evenly with batter.

Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool.

This makes a small batch, 6-8 regular muffins, but it doubles easily.

I just ate one fresh from the oven, and these are truly fabulous.

I love the combination of peaches and almond.    So, as I continue to tweak this recipe, I may add some chopped almonds and swap in Amaretto for the almond extract.    Again, I can’t leave well-enough alone.

These also freeze beautifully.

Great, another thing to make room for in the freezer.  🙂

Note:   I also made these up with some homemade (almost year-old) pear honey that I needed to use up.  They were delicious as well, with an almost caramel-like crunchy top.  I think you could adapt this to use almost any jam.

 

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