Looking for fresh breakfast ideas that your kids will actually eat? Plain muffins can be a tad boring, so I made these up with a swirl of jam baked right into the middle!

These muffins call for yogurt, mostly because I was trying to use up the uneaten stuff in my fridge. You could substitute sour cream if that’s what you have on hand. It keeps the muffins nice and moist, so they are very pleasant to eat and don’t do that drying out of the mouth thing.

You may have noticed by now that I have a problem with not filling my muffin cups up enough. There’s two reasons for this. One, my kids eat very little, so I like smaller muffins for them, but have yet to find a smaller muffin tin. And two, I tend to be a little optimistic in how many muffins I think I can get out of a batch. The recommended filling amount is 3/4 of the way full.

Jam Swirl Muffins

Makes 12

1 cup jam of your choice

1 3/4 cups all purpose flour
3/4 cup sugar
4 tablespoons butter, melted
2 tsp. baking powder
1/2 tsp. salt
2/3 cup plain yogurt
2/3 cup milk

Preheat oven to 350°.

Mix the wet ingredients in one bowl, dry in another. Stir wet ingredients into the dry.

Line 12 muffin tins with liners and fill each one 1/2 full. Add a dollop of jam and swirl with a spoon handle.

Top the muffins off with remaining batter and bake for 15-20 minutes.

I wanted a cookie that was super simple, super delicious and looked great to boot, so I came up with these handy little cutout cookies. They use a sugar cookie dough and jam filling that lends a sweetness making it unnecessary to ice them. That means these can go from bowl to plate and be ready to serve in less than half an hour if you move fast!

These tasty jam cutout cookies are so good that I’ve already had to make two batches, the first ones were gone before I could plate them to take to friends!

Jam Cutout Cookies

makes 3 dozen

4 c. flour
1.5 c. sugar
2 tsp. baking powder
2 eggs
3/4 c. butter, melted
2 tsp. vanilla extract
about 1/2 c. jam of your choice

Preheat oven to 350°.

Cream sugar and eggs together with vanilla. Pour in butter while stirring.

Beat in flour and baking powder. Roll out on a floured surface to 1/4″ thickness.

Cut out your cookies. They can be round, heart, star shaped, etc. I used a bento cutter to cut the small star out of all the tops.

Place the plain cookie bottoms on the greased baking sheet. Dollop about one tsp. of jam in the middle.

Then moisten one side of the cutout tops with a finger dipped in water and place on top. Sprinkle with sugar to finish.

Bake for 12-15 min. Serve.