Jam Muffins and July 4th at Brampton Inn

If you’re a fan of fireworks and outdoor events, then Kent County is the place to be on independence day!!

On Friday the 2nd, enjoy the extended hours at the shops and galleries in town for First Friday (bring your wineglass!).  On Saturday evening, enjoy free music in the park in Chestertown, then head down to Rock Hall (10 miles from the inn) to enjoy  the impressive fireworks show set to partriotic music. On the 4th, head back over to Rock Hall for Waterman’s Day, including food, music and contests.  Chestertown’s own fireworks display, which can be viewed from our property, is always on the 4th.  It’s just a nice way to spread out the party!!  And this year, with the 4th falling on a Sunday, what a great excuse for an extra long weekend getaway to the Brampton Inn…

And of course summer time is always jam making time here at the inn.  We have gotten some strawberry preserves and TONS of blueberry jam into jars already.  Soon it will be time for peaches and then, one of our favorites, fig jam from our very own fig trees!!!

Here is a recipe that is a great way to use up leftover jam, if you have any.  Enjoy!

Brampton’s Jam Muffins

Makes 6 very large muffins

2          cups    unbleached flour

¼         cup     sugar

1          Tbsp.  baking powder

½         teasp.  salt

1          large   egg

1          cup     sour cream

4          oz.       unsalted butter, melted (1/2 a stick)

1          teasp.  pure vanilla extract

¼         cup     jam of your choice

Preheat oven to 375 degrees

Spray a pan for 6 giant muffins. They are also called Texas style muffin pans.

In a large bowl mix flour, sugar, baking powder and salt. Set aside.

In a medium sized bowl whisk egg, sour cream, melted butter and vanilla until smooth.

Gently fold egg mixture into the flour mixture until just moistened.

Scoop one heaping tablespoon of batter into the prepared muffin pan. Make a well with the back of the spoon. Fill each well with one teaspoon of jam. Top each with remaining batter, dividing evenly among the six muffins. This should cover the jam nicely.

Bake for 20 – 25 minutes until just golden on top. Let rest for 10 min. before removing from pan. If you would like sprinkle with sifted, powdered sugar.