Low carb yum
These sweet and fluffy strawberry jam muffins are filled with real strawberry jam. Grab them for breakfast or pack them in your lunch!
Step 1
Preheat oven to 350°F. Line 6 cups of a muffin pan with liners.
Step 2
In a large mixing bowl, beat together all of the ingredients except the jam until well combined.
Step 3
Fill each lined muffin cup about ⅓ full. Top each with a heaping teaspoon of strawberry jam.
Step 4
Divide the remaining batter evenly between the six muffin cups to top each off.
Step 5
Bake for 25 minutes, or until fully cooked. Allow to cool on wire rack before removing from pan. Cool completely before serving.