dinsdag 1 februari 2011

Chocolate Muffin
Bread in a Jar Recipe

These 2 cup jars of quick bread are inspired by Jiffy's little boxes of muffin and bread mixes.  Slices are good for breakfast, a snack or as the base of a Triple Chocolate Sundae.  You will need one-pint wide mouth canning jars with rings and new lids. Before beginning, sterilize the jars, rings and lids in boiling water. 

Makes enough to fill 1 jar with a little left over for a cook's treat

Chocolate Muffin Bread
Spray cooking oil
1 egg beaten
1/4 cup chocolate milk
1 box Jiffy Chocolate Muffin Mix

1. Heat oven to 350 degrees with a rack positioned on the middle rung.
2. Liberally grease the inside of a sterilized 1-pint wide mouth canning jar with spray oil.
3. In a mixing bowl, combine the egg, milk and mix just until the mix is moistened.
4.  Measure exactly 1 cup of batter into the prepared jar. Do not fill the jar with more than 1 cup of batter.  It WILL overflow making a burned mess in your oven.
5. Use a damp paper towel to wipe the rim clean of oil over spray and batter. Also clean any batter drips on the outside of the jar.
6. Place the jar on the oven rack and bake for 30 minutes or until a skewer inserted in the center comes out clean. More time may be needed if you are baking several jars at the same time. For 6 jars I added 10 minutes. 
7. Use extreme care when handling the jar. It is very hot! 
8. Immediately out of the oven, inspect the rim to make sure it is clean. Top with a lid and screw a ring to hold in place. Don't over tighten the ring. Cool on a wire rack.
9. Within minutes, the lid will "pop" meaning the vacuum process is complete. You can verify by pressing a finger into the center of the lid. It there is any give, the seal did not take. If that is the case, the bread should be consumed as you would anything freshly baked.
10. Tighten the ring. Store in the refrigerator and consume within 30 days.