My Mom didn’t bake a lot, so when she did, it was a real treat. She would often make these for cold winter afternoons, after we came home from ice skating. They tasted so good with a mug of hot chocolate! They are also perfect for breakfast, and they could not be easier to make.

My Mom used to use all whole wheat flour, and of course you are welcome to do so, but I prefer the lighter texture achieved by using half whole wheat flour and half white. As for the jam, my Mom called these Cherry Coconut muffins, so the original recipe called for cherry jam. However you can use absolutely any flavour you like - I have tried all kinds and have yet to find one that isn’t delicious!

My Mom’s Jam Muffins

(originally Cherry Coconut Muffins)

Makes about 12 to 15 large muffins

1 cup whole wheat flour

1 cup all purpose flour

¼ cup granulated sugar

3 teaspoons baking powder

½ teaspoon salt

1 teaspoon grated orange rind

1 teaspoon vanilla

a generous ½ cup desiccated or flaked coconut

2 eggs, well beaten

a generous ½ cup of jam

1 cup milk

¼ cup butter, melted and cooled a bit

Combine the flours, sugar, baking powder and salt.

Beat egg in a small bowl, and then stir in the jam with a fork, breaking up lumps as much as possible. Add the milk and melted butter and mix thoroughly.

Add the wet ingredients to the dry ingredients all at once and stir just to combine. The batter will be lumpy.

Divide batter between muffin cups lined with paper liners and bake in a 375℉ oven (I set my fan oven at about 160℃) for 15 to 20 minutes or the tops spring back when touched lightly.

Serve warm, or cool and store in an airtight container in the fridge, re-warming before serving.

Shared with Bake with Bizzy, Frugal Antics of A Harried Homemaker, Taste This Thursday Party, Friday Food at Momtrends, The Gallery of Favorites, Mouthwatering Monday, Tuesdays Tasty Tidbits