These muffins sound exotic, I know. Lingonberry is very popular here in Norway and comes as a tyttebær jam in a jar. It’s commonly used to accompany meat but also other things. But then… you end up with a jar of it in the fridge. It can be eaten on toast but I didn’t like it so I decided to mix it in with some dough for muffins. You can by all means use any other jam that you have leftover. I imagine strawberry would be amazing. I am also going to try redcurrant and blueberry.
1 3/4 cup all purpose flour
1 tsp baking powder
1/2 cup sugar
1/4 cup rapeseed oil
1/4 cup applesauce (you can use oil here if you have no applesauce)
3/4 cup milk
1/2 cup jam
Preheat the oven to 200C/400F.
In a bowl mix flour, baking powder and sugar. Add eggs, oil, applesauce, milk and jam. Stir but only until there are no more pockets of dry flour. Don’t continue mixing so that the muffins are not hard when baked.
Line a 12 hole muffin tray with paper cases. I use two in each because it makes the outer ones nicer to hold while eating.
Bake for 30 minutes or until the muffins pass a cocktail stick test.
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