Jim Dandy Jelly Crumb Muffins

Serves: 5
Total Calories: 512
Yield: 11-12 Muffins


1 cup unbleached flour
3/4 cup whole wheat flour
1/2 cup barley flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups buttermilk
1/2 cup water
1/2 cup honey
1 large egg
2 teaspoons grated lemon peels
1 teaspoon vanilla extract
1/2 cup jelly, jam, or fruit preserves
1/2 cup unbleached flour
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons margarine softened


1. Preheat the oven to 375°F.

2. To prepare the crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Using a pastry blender or two knives, cut the margarine into the mixture to form crumbles. Set aside.

3. Sift the dry ingredients together in a large bowl.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with 2 teaspoons crumble topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of jelly into each, using a pastry tube.

Nutritional Facts:

Serves: 5
Total Calories: 512
Calories from Fat: 26

This Jim Dandy Jelly Crumb Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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