Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it.

I considered cupcakes and cookies, but didn't want something quite so dessert-y. Muffins sounded good. They're single-serving, easy to transport, and fast to make.

I used raspberry jam, but any flavor would do.

I made the muffins themselves a little less sweet, because I figured the jam would add its own sugar. If you're using a very tart jam and want your muffins sweet, consider adding 1/4 cup of sugar to the muffin batter to compensate.