Jam Muffin Mix
Use A-B-C Muffin Mix Base
4 eggs
3 tsp. vanilla
1 cup oil
2 cups Water
5 1/2 cups muffin mix
1-1/2 cups jam or preserves
(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts
The batter should be slightly lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Makes 24 Regular size muffins, or 12 Extra Large
Melissa “Liss” Burnell is the founder of Budget101.com, a trusted frugal living resource online since 2001. With over 25 years of hands-on experience in meal planning, debt reduction, and DIY homemaking, she’s helped millions of families live well for less.
A mother of two, Liss first made waves by cutting her family’s grocery bill to under $200/month—then teaching others how to do the same. She is the author of two bestselling ebooks on feeding a family on a tight budget, available on Amazon.
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This jam muffin mix is da-bomb! I like to make the muffins like jelly filled donuts, I put some of the muffin batter in, then add a scoop of my favorite jam or jelly, then fill the rest with more batter. They take a minute or two extra to bake, especially if the jelly is cold. Let them cool completely before cutting though.
