NEUTRAL FLAVOR JELLY RECIPES

Steps:

• Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners (this recipe makes 18 muffins for me, so I prepare another 6-cup muffin tin as well). Spritz the paper liners with nonstick cooking spray. Set aside.
• In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and chia seeds.
• In a larger mixing bowl, whisk together the melted butter, sugar, and peanut butter until smooth and creamy. Stir in the vanilla, eggs, and milk and mix until everything is well combined.
• Pour the dry ingredients into the wet mixture and mix with a spatula until everything is just combined – resist the urge to overmix. Gently fold the jam into the batter, mixing it until just combined.
• Fill the muffin tin with the batter, filling each cup roughly ⅔ of the way full.
• Top each muffin with 1 heaping teaspoon of jam and, using a toothpick or a butter knife, gently swirl it into the batter. Mix it until it is just incorporated – it’s fun to see the jelly on top of the muffins so don’t mix it in too much.
• Transfer the muffin tin to the oven and bake for 18-22 minutes, or until they are puffed, golden, and set in the centers.
• Allow to cool for 15 minutes in the pan and then serve warm or at room temperature. Leftover muffins will keep at room temperature in a well-sealed container for about 3 days.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.