I don’t how you feel about your birthday, but I always like to do something to celebrate mine: have a bbq with family and friends, go on a trip somewhere you like, cook something special at home… anything you like!!! My birthday this year was very nice. Besides other things, B took me to see Mamma Mia, and for those who know me, knows that I love ABBA. It was a lot of fun!!!
Now about age, sometimes I find it hard to believe that 32 years has past since I was born already. Well, there is nothing we can do about that, right? I once saw this quote and I think it says it all “Don’t count the years… make the years count!”
But this is a food blog… so you must be asking “Where is the recipe?” and here it is. To celebrate this date, I baked these muffins from Patricia’s blog. They are very moist and yummy.
Jam swirled muffins
- 2/3 cup (133g) caster sugar
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup plain yogurt or sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (113g/1 stick) unsalted butter, melted and cooled
- 2/3 cup jam of your choice – if too thick, thin it with a little lemon juice (I used strawberry jam)
- Preheat the oven to 200°C/400°F; put the muffin cases in a 12 regular size muffin pans.
- In a large bowl, sift the flour, baking powder, baking soda and salt. Add sugar and mix.
- In a large glass measuring cup or small bowl whisk together the yogurt, eggs, vanilla and melted butter until well blended. Pour the liquid ingredients over the dry ingredients and whisk lightly with a fork – do not overmix the batter, otherwise you’ll end up with tough muffins.
- Add the jam and whisk lightly, to keep the marbled effect. Divide the batter evenly among the prepared pans.
- Bake for 18-20 minutes or until the tops are golden and a skewer inserted in the center of the muffins comes out clean. Transfer to a wire rack, cool 5 minutes, then carefully unmold. Let cool completely on the wire rack.
Yield: 12 muffins