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1
Mash strawberries.
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2
(take back of knife and push down*).
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3
Place mashed fruit in pan on stove top; cover and simmer on low for 5 minutes until juice comes out.
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4
DO NOT PEEK!
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5
lol.
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6
Uncover and simmer stirring 15 minutes until reduced.
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7
**.
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8
Add sugar and lemon juice; bring back to a simmer.
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9
Simmer an additional 10- 15 minutes until reduced.
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10
(Making sure the jam does not stick to the pan).
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11
Place teaspoon of jam on a plate; place in freezer for 2 minutes.
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12
Jam is one when is spreadable, not super thick.
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13
Pre-heat oven to 400F (~200C).
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14
In small bowl, combine 1/2 cup sugar and ground cinnamon.
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15
In large bowl, combine sifted flour and dry ingredients.
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16
In a separate bowl, stir together oil, lemon juice, sugar, egg and yogurt.
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17
Make a well in the middle of the dry ingredients, pour in wet ingredients; gently fold ingredients until combined.
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18
In a Ziploc bag*** (or piping bag), place the batter; cut off tip of Ziploc.
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19
Pipe batter into mini muffin trays 1/2 full.
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20
Bake for 5 minutes or until golden brown.
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21
Remove from oven; let cool 5 minutes before placing on a wire rack.
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22
Dip the tops of the mini muffin in the melted butter then into the cinnamon sugar mixture; let cool slightly.
