2 cups Einkorn Ancient Grain whole wheat flour (or 1 cup all-purpose and 1 cup whole wheat pastry flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup room temperature butter
1/3 cup dark brown sugar
1 large egg
1 cup whole milk
2 teaspoons vanilla
1/2 cup of jam or preserves (I used seedless raspberry jam but you can use anything. I’ve even used apple and pumpkin butter. Delish!)
Pre-heat the oven to 350°F. Line a 12 cup muffin tin with baking cups.
1. In a medium bowl, combine the flour, baking powder and salt. In an electric mixer or large bowl add the butter and sugar. Whisk until nicely combined and then whisk in the egg until the mixture is creamy. Whisk in the milk and vanilla.
2. Gently combine the dry ingredients with the wet ingredients and then lightly fold in the jam, but don’t overmix. You want to see the jam in the batter.
3. Fill the muffin tin and bake for 20-30 minutes or until golden brown on top.
Variation: fill each muffin tin half way with batter. Then dollop jam in the center of the batter in each muffin tin and then top with remaining batter.