Walnut Jam Lemon-zest Muffins

It has been a long time since I baked, and this walnut jam muffin has been on my mind for quite some time. Since we don't get fresh blueberries in India, the bakeries here use a blueberry preserve , or a blueberry shot. I love how these blueberry muffins when you take a bite into it, the jam just bursts into your mouth. :). Heaven!

I dint have blueberry jam, hence used the regular mixed fruit jam, along with some walnuts to make this. It worked out fine, S loved it and finished almost all the muffins I baked in a couple of days.Yes , in my home if you don't eat cookies/chocolates/pastries or must I say "anything sweet" fast, you just don't eat them at all  ;) .  Lucky for S, that I don't have much of a sweet tooth. :)

This recipe was also inspired after looking into William Sonomas Hazelnut-Strawberry jam muffins.
My friend N who blogs here [BTW you get some super baking recipes from her] introduced me to his recipes and they are awesome. :).

 Walnut Jam Muffins

 
Ingredients


Serves - makes about 10 muffins


 All Purpose flour - 1.5 cups
 Castor sugar, white - 1/2 cup
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, melted
1 cup butter milk
1 egg at room temp
1 tsp. vanilla extract
1/3 cup finely chopped walnuts
1 Tsp of Kissan mixed fruit jam / muffin
1 Tbsp Lemon zest

Method

Preheat you oven to 180 deg C for 10 minutes. Line a muffin tray with muffin liners and keep aside.

Mix all the dry ingredients except sugar - flour, baking powder, baking soda,salt in bowl and give it a stir with a spatula. Take 2 tbspn of this flour and mix well the chopped walnuts. The walnuts are floured this way to make sure they spread evenly across the muffins and prevent from sinking to the bottom of the muffin.

Cream [mix with a spatula] the butter and sugar in a bowl until you get a creamy texture . Add egg, and mix well.Now add in the vanilla extract and stir. Add in the buttermilk and flour alternately and mix with the liquids, mix until the flour is moistened with the liquids. Don't over-mix. Add in chopped walnuts and lemon zest and give a quick stir.

Now spoon the muffin mixture and drop until 3/4 of the muffin liner is full. Drop a tsp of jam into the center of the mixture and poke it with the back of a spoon until the jam color just peeks from inside. Fill all the muffins this way. Bake at 180 deg C for 25 minutes or until a toothpick comes out clean when poked into the center of the muffin.Once the muffins are done, get  the top rod alone of the oven heated [grill mode] and let it be for 3-5 minutes until the top of the muffin slightly browns.

Once done, cool the muffins in a wire rack for 30 minutes and then start gobbling. ;)



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