Chicken Pot Pie with Biscuit Crust
One of my favorite dishes from growing up - it's still my favorite comfort food!
Have you heard of thumbprint cookies? These are the same concept, but muffins. I’d say they have a similar amount of gastroawesomeness.
Awww yeah. A delicious muffin with jam inside! A perfect way to celebrate fall.
Here’s what you need to make yourself some seriously amazing jam-filled muffins:
Making muffins is so easy! Sometimes I secretly am thankful for this because there are some folks in the world who are totally senseless until they get some caffeine in them in the morning. I’m told that those people are extremely grateful for a spouse who has their wits about them in the a.m. This is all secondhand of course. Or thirdhand.
I kinda had to put in another glamour shot. Just for good measure.
Here’s how easy it is: preheat your oven to 400 degrees and put your dry ingredients in one bowl and mix them up. Put your wet ingredients (except the jam) in another bowl and mix them up.
Dump the dry stuff into the wet stuff and stir to just barely combine. Don’t worry about the chunks and clumps. They’ll cook out. What’s way more important is having a spongy, nonglutenous muffin (stirring anything with flour in it causes the flour to make gluten and stick together. This is great for bread, but bad for muffins).
Once you’ve barely combined your ingredients, it’s time to put them in a well-greased muffin tin. Set aside 1/3 of the total dough. Use the other 2/3 of the total dough to fill each muffin cup halfway. Make sure you set aside (in the 1/3) enough to put a heaping tablespoon in each muffin later – you can eyeball it, but err on the side of caution here. It’s fine if the jam is more buried in some than others.
Next, put a heaping tablespoon of jam on top of each of those scoops of dough:
Next, finish the muffin off by topping the jam layer with one more layer of dough.
Don’t worry about it being neat, even or uniform. It will all change in the oven. Speaking of the oven, put your tray of muffins in and bake for 12 minutes on the nose.
Voila! Breakfast. I love this batter because it’s not too sweet, which made it a perfect contrast to our (blackberry) jam.
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