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!
Preheat oven to 350°F. Line 6 cups of a muffin pan with liners.
In a large mixing bowl, beat together all of the ingredients except the jam until well combined.
Fill each lined muffin cup about ⅓ full. Top each with a heaping teaspoon of strawberry jam.
Divide the remaining batter evenly between the six muffin cups to top each off.
Bake for 25 minutes, or until fully cooked. Allow to cool on wire rack before removing from pan. Cool completely before serving.