Strawberry-Rhubarb Jam Muffins with Almonds
I don’t know when it happened, but I just don’t eat jams and jellies anymore. Perhaps it was overindulgence in my teen years when I would snack on peanut butter and strawberry jelly sandwiches nearly every day. Perhaps it was a growing sense that I should probably have less sugar in my diet. Or perhaps my taste for such sweet things has just waned. Whatever the cause, I’m always stuck when someone brings me a jar of jam as a gift (as someone did recently). Not wanting to waste food, I’ve developed the perfect recipe for using up jams and jellies.I actually got this idea one year when I had tons of plums from my front trees, and I used the plum puree in muffins. You can use virtually any jam in this recipe – and if you have several jars of little bits left, you can even mix them together. The jam provides plenty of sweetness to the recipe, so you can cut back on the sugar you might normally put in muffins like this. I’ve used almond milk in the recipe because it’s what I had on hand, but you could also use regular milk or half and half if you’d like them a bit richer. And you can also substitute melted butter for the canola oil. In other words, muffins just aren’t that persnickety, so you can feel free to improvise a bit.
- 1¼ cups all purpose flour
- 1¼ cups whole wheat flour
- 1¼ cups whole oats
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ cup canola oil
- 1½ cups jam (I used strawberry-rhubarb)
- ½ cup almond milk
- 2 large eggs, beaten
- 1 cup slivered or sliced almonds
- Combine the flours, oats, sugar, baking powder, baking soda, and cinnamon in a large bowl and stir to mix well. Add the oil, jam, almond milk, and eggs and stir until well mixed. Stir in the almonds and use a ice cream scoop to portion into muffin pans (see note). Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-30 minutes.