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Surprise Muffins

Surprise Muffins

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    35 m
dakota kelly

dakota kelly

I found an old recipes book of my grandmother's and decided to let her recipes and great cooking live on.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
  3. Bake in preheated oven for 20 to 25 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HAGANRD
14

HAGANRD

1/3/2004

A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-)

Oureatinghabits
11

Oureatinghabits

10/19/2008

Batter portion was a little bland. Next time I will add cinnamon and Vanilla.

CC♥'s2bake
10

CC♥'s2bake

9/15/2010

I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost their bottoms in the pan, and as I seem to be the only reviewer who had this happen, I'm guessing I was probably the only one who didn't use liners. The recipe also directs to make a depression in the batter to drop the jam in to. I'm also guessing this contributed to the problem. I baked them at 400 degrees and they were a little over done at 20 minutes, so I can't imagine how overdone they would be if baked at 425. 350 to 375 for 20 minutes would be acceptable for these. Problems aside, these weren't outstanding enough in any aspect for me to attempt again.

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