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Bleeding Heart Muffins

1 3/4 c All-purpose flour
2 T Granulated sugar
1 T Baking powder
1/2 t Baking soda
1/2 t Salt
2 T Packed brown sugar
1 T Grated lemon zest
1/4 c Cold unsalted butter cubed
1 Egg
1 c Milk
6 T Red fruit preserves
2 T Minced fresh mint or lemon balm

Note - We used heart-shaped, cast-iron muffin cups. See note below for standard 2 1/2-inch muffins.

Preheat oven to 400'F. Sift together flour, granulated sugar, baking powder, baking soda, and salt into medium bowl. Stir in brown sugar and zest until blended. Cut in butter until mixture resembles coarse crumbs. Make a well in center and set aside.

In small bowl, whisk egg and milk until blended. Add to dry ingredients. Stir just until moistened. Do not overmix.

Spoon into well-oiled heart-shaped, cast- iron muffin cups, using
1 T batter for each.

In small bowl, combine preserves and mint. Spoon 1/2 t preserve mixture on each muffin and using a wooden pick swirl preserves in a zig - zag pattern.

Bake at 400F for 15 to 16 minutes until pick inserted in center comes out clean.

Note: To use standard 2 1/2-inch muffin cups, fill greased cups 2/3 full. Bake at 400F for 18 to 20 minutes. This will make about 12 muffins.

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