Saturday, June 1, 2013

"Jam-In" Lemon Parsnip Muffins

Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 013_zps0b093e73.jpg

"Jam-In" Lemon Parsnip Muffins

Not only are these muffins "jammin" awesome but they also have "Jam In" the middle!

Have you ever had many jars of jam (or jelly) open in the fridge with just a little left in each jar? - Well then this is a great way to use up all of those little dabs of unused jam!  You can also use this "jam-in-the-middle" technique with other muffins or even your next batch of brownies!  Next time you make brownies make them into brownie muffins & follow the technique below for putting jam in the middle.

Also, I know that many people do not cook (or bake) with parsnips......although I really recommend trying parsnips - they are fabulous!!  Anyway, if you don't have parsnips you may substitute shredded carrots - I think parsnips make this recipe superior but carrots will do in a "jam" (hahahaha).

Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 002_zpseecb322e.jpg

4 eggs (separated)
1 cup parsnips (shredded)
1 teaspoon lemon rind
1/2 cup lemon juice
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
3/4 cup butter (softened)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 cups flour
various jams for the middle (I used home-canned jam but you may use store bought instead)

With an electric mixer cream the butter & sugar together until it is fluffy.  Add the egg yolks and vanilla and beat just until combined.  Sift the flour, salt, nutmeg and baking powder together.  Add 1/3 of this dry mixture to the yolk/butter mixture and stir with a wooden spoon.  Now add 1/2 of the lemon juice & slowly stir, add the second portion of the dry sifted ingredients & stir, add the second half of the lemon juice & finally add the last portion of the dry and stir until combined.  Add in the shredded parsnips and stir.

In a separate bowl - whip the egg whites with an electric mixer until stiff peaks form (see second picture above).  Now gently fold the stiff egg whites into the rest of the batter & continue folding until the whites are fully incorporated into the dough.  

Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 007_zps0b90222e.jpg

Spray (or line with paper muffin cups) a muffin tin & drop a heaping tablespoon size of dough into each space (this recipe will make 12 muffins). 
Then place a teaspoon size of jam in the middle of each dough blob (see picture above).  Finally cover each jam drop with another heaping tablespoon of dough trying to make sure that the dough touches the edge of the dough underneath (see picture below on the left - the jam is fully covered) - This will truly position the jam in the middle of the muffin (otherwise the jam will ooze out while in the oven).
Bake in a preheated 375 degree oven for 15 to 20 minutes (or until desired golden color is achieved).
Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 008_zps6c808c9a.jpg  Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 009_zps33380fc9.jpg

Remove from the oven & cool on a drying rack - Serve & ENJOY!!!

Jam-In Lemon Parsnip Muffins by Angie Ouellette-Tower for photo 012_zpsf594a3f6.jpg


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  1. Greetings from Java John Z's ( This sounds interesting. Might have to give it a try. Just don't use what comes out of the lice comb as an ingredient.

  2. Mmm ... what a combination. Thank you for the recipe!

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    (¸¤ Lanaya | xoxo

  3. These look delicious!!

    Thank you for linking up to Raising Imperfection!
    Make sure to check back on Friday to see if you were featured.

  4. We never have jam leftover like that, but it's worth trying with a fresh jar. ;) Thanks for sharing with us at the HomeAcre Hop. Please come back and see us this week:


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