Jelly Filled Cookie-Muffins

So, check out my vintage Betty Crocker kids cookbook. I've used it for years. Almost too many years to admit. It's Mix Monday here on the blog. It's the day of the week I try to share some great convenience foods using whole grain food storage to ease the pinch on the wallet. I aim to have a new mix or item made from food storage every Monday. Give or take. Depending on my zany chef-tastic schedule. Smooches! Today we have one! I was talking to my dear sweet friend Verena who is one of the Home school moms who participates in my Chef Tess Bakeroose Kids Cooking Blog and she mentioned she and her family have made cookie muffins for about nine years every Sunday morning! So, I got to thinking that yes, we also do something similar. We add some jam to ours but this is not new. A cookie-muffin is basically a muffin top. It's a muffin batter made using a little less liquid. Well, the muffin recipe I originally gleaned this idea from was found in my vintage kids cookbook. Thanks to the Flip-Pal? Mobile Scanner it will be artistically converted into some kind of kitchen craft.
In the meantime, cookie muffins must happen! I must share the joy and convenience of these little love buttons. Mmmm. Love buttons. These are moist and chewy. They're loaded with wholesome goodness, no additives or colors, or junk. Simply put...they are the best of all things organic. Homemade...and very inexpensive to make. You will need the homemade baking mix made with whole wheat pastry flour. I mill my own flour, but don't feel like you have to do so. There are some amazing whole grain flours out there.
Chef Tess' Jam-Filled Cookie-Muffins

1 cup homemade baking mix
2 cups low fat organic granola ( my granola--Home-Spun Breakfast Cereal)
2 tsp vanilla
1/2 cup honey or agave nectar
1/2 cup milk or buttermilk
sugar free jam of your choice

Pre-heat oven to 375 degrees.
Directions: Combine all ingredients except jam until just mixed. Lightly spray a cookie sheet with non-stick coating. scoop 1/3 cup cookie batter onto cookie sheet, about 1 inch apart in a mound. With your finger, hallow out a hole in the center, being careful not to go all the way through the dough. Dot a tsp or two of jam in the hole. Continue until all the piles of dough have a dot of jam in the middle. Bake 12-15 minutes, until lightly brown.

We keep these in our cookie tin and the kids grab them as a snack. Mr. Putt-Putt likes the because they...how do I put this..."Keep him regular". Not that any of you needed to know that little tid-bit. But...there it is.

There you go! Make some regular cookie muffins. Smoooches!