These muffins have a jam filled center and are great with tea or coffee. I like to use strawberry jam but any flavor will work. Keep them in the freezer. If you take one (or two) out before breakfast it will be defrosted just in time for a mid-morning snack
Sun Oven Whole Wheat Muffins with Jam Filling
(adapted for the Sun Oven from The Ultimate Muffin Book by B. Weinstein and M. Scarbrough)
1 3/4 cups whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, at room tempearture
1/3 cup honey
1/3 cup maple syrup
3/4 cup milk
1/3 cup vegetable oil
2 teaspoons vanille extract
Set Sun Oven out to preheat. Spay the indentations of two 6-cup muffin tins with cooking spray or line with paper muffin cups.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt until will combined. Set aside
In a large bowl, whisk the egg until lightly beaten. Whisk in the honey and maple syrup until smooth. Whisk in the milk, oil, and vanilla.
Using a wooden spoon, stir in the flour mixture until just moistened. Fill the muffin tins 1/3 full; carefully spreading the batter out to the edges. Add 1 teaspoon jam to each muffin, then fill the tins to 3/4 full. Using a rack from a toaster oven to separate the two pans, stack the tins in the Sun Oven criss-crossing them. Alternately bake the muffins in batches or using silicone baking molds placed in baking pans. Reserve any leftover batter for a second (or third) baking. The muffins are done when a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached, 30 to 4o minutes.
Set the pans on a wire rack and let cool for 10 minutes. Carefully remove the muffins from the tins and let cool completely on the rack.
Can be stored up to 24 hours at room temperature or up to 3 months if frozen.