More time off over the holidays means more opportunities to host tea parties with friends, and that means more time in the kitchen to whip up tasty treats to share. This recipe for jam and cheese muffins is a tasty way to satisfy a need for both sweet and savoury goodies. The preserves and cheese are baked right into these ultra-light and fluffy muffins, so there’s no need to break out any extra serving utensils unless you really want to. It’s like a delicious marriage between scones and cheese muffins.
JAM AND CHEESE MUFFINS TIPS
Egg whites, which have been mixed into the batter, allow these muffins to retain their airy texture despite the inclusion of rich fillings. You should whisk them, but not overmix the muffin batter. You may substitute whatever jam you choose (fig, strawberry, a savoury onion preserve, etc.) for the apricot jam if you don’t like for it. You may cut them open and fill them with whipped cream and fruit instead of jam or butter.
Great sweet and savoury delights for afternoon tea are in plenty now that baking season has arrived. This week, give the recipe for muffins with jam and cheese a shot.