A FAST and Super Easy Trick has been born (well, at least to me)! Bored with a recipe, many months ago, I decided to jazz up some Peanut free, tree nut free, dairy free and egg free apple cinnamon muffins (I posted about this). I used fabulously tasty jam to fill the muffins and like magic a new culinary delight was born! I incorporated the use of a plain everyday Ziplock Bag, a cake decorating tip and magic was born. Alas, an even better solution came to mind as I trolling the isle of cooking gadget at my local Target store: The Squeeze bottle!
I just bought it, filled it with jam and when my muffins were cool enough to handle, I began! It is was so easy I felt stupid that I had used a cake decorating tip and Ziplock bag! I keep a bottle filled with jam at all times now in my fridge and I use it when I make Sunbutter® and Jelly sandwiches.
It’s easy. First, fill up your bottle with jam. Then, turn it upside down and tap lightly to move the jam down the tip. The goal is to remove big air bubbles. They are not your friend.
Insert the tip of the bottle in the muffin so that the tip drops down about half way to the bottle or further if you are a hard core jam lover.
Gently squeeze the bottle and as jam flows out, slowly lift the bottle up and out! It’s super easy and one of those things that you’ll get the hang of it after several muffins.
It’s that simple! I used my squeeze last week on a sandwich for my daughter when I wanted to add just a hit of jam! Below is my Amazon Affiliate link to the Squeeze bottle I just ordered. I want to keep more bottles in my fridge for the different flavors.
Kitchen Supply Squeeze Bottle
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This is awesome!!! I will have to try 🙂
I first tried making jam filled muffins with a recipe from Linda Coss’s book “What’s to Eat?” that has you put 1/3 of batter in the tin, drop the jam in, then top off with remaining 2/3 of batter, then bake. (That’s from memory, hope it’s correct.) If you’re interested, I’ll pull the cookbook out for you and check!
YES! YES!! Oh Libby, I would love to see the recipe. I had her cook book and then loaned it away…