These look best with a dark jam, such as blueberry or ruby red raspberry. You can add in some extra fibre by using 1 cup (250 mL) each all-purpose flour and whole-wheat flour, instead of just white flour.
2 cups all-purpose flour
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp almond extract
3/4 cup plain yogurt, or sour cream
1/4 cup vegetable oil
1/3 cup (scant) your favourite jam
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
In a bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. In another bowl, whisk eggs with vanilla and almond extracts (omit almond if you have allergy concerns). Whisk in yogurt and oil. Pour over flour mixture and stir just until moistened. Batter will be thick.
Spoon into muffin cups, filling halfway. Reserve remaining batter. With the back of a spoon, make small indentations in the batter in each cup. Spoon a heaping tsp (6 mL) jam into each, then dollop remaining batter overtop. Bake until a wooden skewer inserted in centre comes out clean, about 20 minutes. Cool on a wire rack in the pan for 2 minutes (the jam sometimes explodes during baking, so completely cooled muffins are too sticky to come out of the pan easily). Then turn muffins out and continue cooling for at least 10 minutes more before serving.
In 1 muffin: 206 calories, 3.9 g protein, 6.0 g fat, 34.0 g carbohydrates, 0.7 g dietary fibre, 51 mcg folate
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