Comments on: Jam-Filled Snackin’ Muffins (or Soda Rolls)

By: Linda

Linda — Mon, 05 Sep 2011 15:05:49 +0000

Thanks!

By: alisa

alisa — Mon, 05 Sep 2011 14:56:48 +0000

Hi Linda, definitely! I use whole wheat and spelt flours because I like a heartier muffin, but all-purpose flour will work in place of both if you prefer. If you want a muffin with a little extra fiber, you can use 1-1/2 cups all-purpose flour and 3/4 cup regular whole wheat flour for all of the flours. Enjoy!

By: Linda

Linda — Mon, 05 Sep 2011 14:48:40 +0000

If you don’t have dietary restrictions, will it work with regular flour? I do usually use rice milk instead of cows milk. Would that work?
Thanks
Linda

By: Lara

Lara — Sun, 27 Jun 2010 18:18:53 +0000

I’ve made these several times now and they’re great! Perfect for taking along with you and just the right amount of sweetness. Thanks.

By: Meghan (Making Love In The Kitchen)

Meghan (Making Love In The Kitchen) — Mon, 15 Mar 2010 13:35:36 +0000

I always wondered how the jam got inside such things. I feel like now, everything I make will have a surprise centre!

By: cityhippyfarmgirl

cityhippyfarmgirl — Sat, 13 Mar 2010 22:37:34 +0000

So glad I just found your blog. They sound delicious!

By: Sassy Stephanie

Sassy Stephanie — Fri, 12 Mar 2010 13:41:47 +0000

Made these last night…yum!

By: DebinHawaii

DebinHawaii — Fri, 12 Mar 2010 08:53:18 +0000

They look delicious–gotta love a muffin with the jam baked in.

By: Michelle

Michelle — Fri, 12 Mar 2010 04:29:26 +0000

I LOVE jam in baked goods!!! I think it was the jam that makes peanut butter and jelly sandwiches SO delicious. Stop by my blog if you’d be interested in winning some chia seeds!!!

By: Ricki

Ricki — Thu, 11 Mar 2010 23:27:19 +0000

Well, you and I must also be on the same wavelength (does that make 2 wavelengths?)–I just baked up some savory muffins a few days ago, but mine were filled with “cheese”! These look great, too.