Cherry Jam Yogurt Muffins

"Life is just a bowl of cherries"or so they say.  Sometimes, you just have to deal with what you are given.  Last weekend we had to postpone our Valentine celebration for a a few days, due to trip to the ER for Scott. Instead of having the wonderful meal of Scallops. that we had planned, Scott was eating dinner in his hospital room.  He was having pains in his upper back on the left side, that went down his left arm. Because Scott has had a heart bypass, they admitted him to the hospital on Saturday to monitor him. and run more tests. Instead of having the wonderful meal of Scallops. that we had planned, Scott was eating dinner in his hospital room.  It turns out that  all the test were negative, and the pain was caused by a strained muscle. Yay! No heart attack!  He came home late Sunday morning, and we had our Valentine celebration Sunday evening,

Because our weekend was very stressful, we needed to chill out. Also, when February rolls around I think of cherries.  Because we can't get fresh cherries , you have to use the next best thing, cherry jam.  I made these wonderful Cherry Jam Yogurt Muffins to soothe our nerves.  The muffins have  cherry jam, oatmeal, and yogurt, but aren't overly sweet or heavy.  With the nubby texture from the oatmeal ,  just the right amount of sweetness, and bumped up protein from the yogurt,  these muffins are the perfect muffin for breakfast, a snack, or even dessert.  I'm eating one as I type, mmm!

If you don't like cherries, you could use any other flavor of jam, or fresh fruit, when it is in season. I cut the recipe in half, and still got a dozen muffins.  These will freeze well, too, so you can have muffins later.   Make a batch of these wonderful muffins,  Life is just a bowl of Cherry Muffins!

Cherry Jam Yogurt Muffins

Adapted from Dinner with Julie

3/4 cup canola or other mild vegetable oil
1 cup brown sugar
3 large eggs
2 cups plain yogurt
3 cups all-purpose flour
2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup cherry jam

Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy. Stir in yogurt.

Then whisk together the dry ingredients. Make a well in the dry ingredients, and  add in wet ingredients to the dry ingredients, stirring until just combined.  Do not over mix.  

Fill greased or paper-lined muffin.   Fill muffin tins half way with batter.   Drop one teaspoon of jam on top of batter in pan.  Cover jam with batter.

 Bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool. Makes 2 dozen muffins.  I cut the recipe in half, and got 12 muffins.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #106
 Stop by and say Hi to Brandie!