This summer has been filled with so many foodie experiences and I've realized how very important it is to enjoy food as it is seasonal.
Last weekend, I decided to take a 4-day weekend and stay in Salt Lake to do some of the things I never get to do. I got to go to the craft fair, try a new restaurant or 2, and go to the local farmer's market for the first time in the 3 summers I have lived here. Coming home with our bounty of fresh and local peaches, plums, and strawberries, my friend, Stephanie, and I decided to try another first--canning.
Here, you will not find a recipe for the strawberry-plum jam we made because, frankly, it makes my head hurt to even explain the time-consuming process of canning, but you will find a recipe for some lovely browned butter muffins topped with jam.
For this recipe, you can use whatever jam you like, store-bought, even. They will be lovely either way. If you do decide to make your own jam, however, you can make about a cup's worth, using about half of it for these muffins and refrigerating the other half for up to two weeks, to use at your leisure, not having to worry about processing it. If interested, the jam recipe we used is from the August 2012 issue of Food Network Magazine.
Whatever you choose, I encourage you to take advantage of the season, soaking in the last drops of summer and its wonderful fruit, while you still can.
Browned Butter Jam Muffins
Makes 9-10 muffins
1/2 cup butter
1 c gluten-free all-purpose flour
3/4 c gluten-free oat flour
1/3 cup brown sugar
1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
about 1/2 cup jam
Preheat oven to 375 degrees F. Grease 9 or 10 standard muffin tins or line with paper baking cups.
Melt butter in a small saucepan over medium-low heat. Continue cooking, swirling the pan every so often, until the mixture turns golden brown and has a nutty aroma. Remove from heat.
In a medium bowl, stir together flours, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of the the dry mixture. Place browned butter, milk, egg, and vanilla in the well and whisk together quickly. Stir entire mixture together just until combined. Do not over-mix.
Divide batter evenly between prepared muffin pans. Bake about 20 minutes, until muffins are puffy and golden brown. Remove from oven. Spoon a bit of jam over hot muffins. Cool.