Using Fruited Jams in Muffin Receipe

Saw a receipe for jam muffins which called for dropping spoonfuls of fruit jam into the batter. It used less shortening and sugar than usual muffin mixes. Does the jam sub for the usual amount of shortening? Baking is new territory for me, which I'm not too thrilled about. Thanks in advance, Bakers!

[momoreg]

If anything, the jam is used for sweetness, rather than a substitute for fat. Have you tried the recipe? What is the texture?

Momoreg,
Haven't tried this yet. Seems to be less shortening, than I'm used to. Here it is, if you'd like to try it sometime.

Surprise Muffins (Flaherty House B&B)
2 cups flour
2/3 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp vanilla
2 eggs slightly beaten
1 cup milk
1/3 cup melted butter
Fruit preserves or lemon curd

Sift flour. Using a wisk, blend flour baking powder and salt in a large bowl. Make a well in the center. Beat in eggs, milk, vanilla, butter until smooth.

Spray muffin pan with vegetable oil spray.
Pour batter in cups 2/3 full
drop tsp fruit preserves on top of batter
Bake 20-25 min. @ 400. Let rest for 10 min., before turning out. Yeilds 1 dozen.

[momoreg]

Jeni,
I misunderstood: I thought you meant that the jam was used in place of sugar and shortening in the mix, but instead, it's a dollop on top of each muffin. It looks like it will work out fine. Please let us know how it turns out.

[KC]

The old-time Betty Crocker cookbooks have recipes for "Surprise Muffins." The muffin cups are filled 1/2 full of basic batter, then a spoonful of jam is dropped in, then the jam is covered with more batter. The jam in the muffin center is the "surprise." I've made these before and they're pretty tasty. You need the usual amount of shortening, but can use a little less sugar since the sweet jam is inside.

[lynne]

Jenidachef,

This recipes goes with proportions of a recipe I use; it works well.

Variation: reduce sugar, add black pepper and sundried tomato; dot with herbed cream cheese or goat cheese.

Variation 2: Reduce sugar, etc -- use a savory jelly or preserve for the surprise.

Thanks Lynne. I'm going to try that variation, too! I might end up a fearless baker. Who knows?