I’m almost always in a rush in the morning.
I’ll typically wake up 15 minutes late, take too long to get dressed and pack my bag, and get halfway downstairs before remembering I forgot my backpack. When I finally look at the clock I realize it’s well past 6:30 and I should have left to pick up my sister from morning swim practice quite a while ago.
And there goes any plans for a fancy, or even filling, breakfast!
Recently, I’ve been enjoying breakfast in the car in the morning for this reason. Unfortunately, if I didn’t have the time to prepare overnight oats the night before, I’ll usually have just a single granola bar for breakfast- which isn’t the most filling thing before a long day of school! However, if I think ahead and make myself a batch of muffins for the week, I’ll run into the conundrum of not being able to eat a muffin covered with jam or butter in the car without making an absolute mess.
So this weekend I decided to take a chance and try to prevent this jam-muffin mishap. By filling the muffins with jam!
Corn muffins are some of my favorite muffins. That is, when they’re warm and smeared with jam to counteract their dry texture. And by filling them with jam, you’re left with a muffin that’s both moist and crumbly (exactly what you want in a cornmuffin), plus perfect for taking with you in the car, as there’s no chance of the jam sliding off the top of the muffin and staining your carpet. Because it’s contained, nice and safe, inside the muffin!
In addition to being moist, these muffins are also healthy and delicious. They’re not too sweet, as the sweetness of the jam would be too much with a sweet muffin, and have a delicious nutty undertone from the whole wheat flour that really completes them. Not to mention, as for macros these muffins really can’t be beat! There’s only four grams of fat (less than a typical corn muffin of the same size) and no added sugar. Just the natural, delicious, sweetness of jam and honey!
So even if I’m running 15 minutes behind tomorrow morning, I’m sure to have a nutritious and delicious breakfast just waiting for me downstairs!
Jam-Filled Corn Muffins
- 1 c corn meal
- 1 c whole wheat flour
- 1/4 c honey
- 3 tsp baking powder
- 1 tsp baking soda
- 3/4 c milk of choice (I used coconut milk)
- 1 egg
- 2 tbs applesauce
- 2 tbs melted coconut oil
- stevia to taste
- 1/3 c jam of your choice
Preheat oven to 425°F. Combine corn meal, flour, baking powder, and baking soda in a small bowl. In a large bowl, combine honey, egg, applesauce, and coconut oil. While stirring slowly, add flour mixture and milk, alternating between the two. Once fully combined, grease a muffin tin (line with mini cupcake liners if desired) and fill each 1/4 full. Add a scoop of jam onto the batter. Cover with another scoop of muffin batter, filling 2/3 the way full. Bake for 15-27 minutes, or until a toothpick comes out clean. Remove from the oven and let cool. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields a dozen muffins)
Nutrition information does not include jam, as it will vary depending on which kind of jam you use.