I may be slightly obsessed with muffins. They smell yummy, they're pretty, they're the perfect individual sized morning treat. They make me happy. And my children think they've hit the jackpot when one of these accompanies their meal in the morning.
Brendan always loves to ask what "kind" of muffins I've made before taking his first bite and exclaiming how amazing they are (what would I do without this boy??) So when I told him this morning that they were called "raspberry surprise" muffins he asked "why the surprise?" just before biting into the jam filled center and telling me "Oooooh! I get it... there's a raspberry surprise in the middle!!"
Recipes makes 24 muffins. Cool completely and freeze extras in a zip top freezer bag. Thaw in microwave or remove from freezer and defrost in bag on kitchen counter.
*recipe adapted from Holly Clegg's Trim and Terrific Freezer Friendly Meals*
Raspberry Surprise Muffins
2 1/2 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1/3 cup canola oil
2 eggs
1 teaspoon vanilla
4 cups bran flake cereal
1 cup fresh raspberries
1 cup seedless raspberry jam
Preheat oven to 400 degrees. Spray muffin tins with cooking spray or line with paper muffin liners.
In a medium bowl combine flour, sugar, baking powder, soda and salt. Whisk together and set aside.
In a large bowl combine buttermilk, oil, eggs and vanilla. Whisk together until smooth. Add flour mixture and bran flakes to the buttermilk mixture, stirring only just until blended. Fold in raspberries. Spoon batter into muffin cups, filling 1/3 full. Make a well in center of batter and fill with a heaping teaspoon of jam. Cover with batter, filling to about 3/4 full. Bake for 20-25 minutes or until tops are lightly browned.
