Whole Wheat Raspberry Jam Swirl Bread (or muffins)

I used half wheat half white flour, left out the wheat gluten and flax seed, and didn't separate the egg.

Whole wheat raspberry swirl bread (or muffins): (from A Little Bit Crunchy A Little Bit Rock and Roll)

2 cups whole wheat flour*

1 tablespoon each vital wheat gluten and ground flax seed (both are optional)

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 egg (separated)*

1/2 cup sugar

good quality raspberry jam

Preheat oven to 400F. If using a cast iron skillet, preheat your skillet in the oven at this time.

Mix the flour*, vital wheat gluten, flax seed (if you're using them), baking powder, and salt together with a whisk. Set aside.

In a separate bowl, whisk the milk, oil, egg*, and sugar together.

*PLEASE NOTE: If you are using all whole wheat flour, I recommend beating the egg white separately until soft peaks form and fold in at the last minute. Mix the egg yolk in with the liquids. If you are using any white flour or all white flour then you do not have to separate the egg. (Vital wheat gluten will also not be necessary.)

Because whole wheat flour is so dense, beating the egg white separately will help lighten the batter.

Stir the liquids into the dry ingredients. Stir just until the flour is incorporated. Do not over mix. If you have beaten the egg white separately, gently fold that in at this time.

Fill paper lined muffin cups with batter or remove your hot cast iron skillet, add a little butter and swirl around. Add half the batter and dollop the surface with jam. Add the remaining batter and dollop the surface with jam.

Run a knife back and forth, first going top to bottom, then repeat going left to right.

Bake for about 20 minutes.