Valentine's Weekend, Part 1

So we went to a timeshare with our amazing friends. We cooked. Here's the stuff I cooked, and how to do it.
Those are my muffins. Yup. I invented 'em. They came from the idea that I really wanted chocolate covered strawberries for breakfast, but am way too lazy to melt down some chocolate first thing in the morning, and have nowhere near the self control not to eat an entire sheetpan of them if I made them the night before.

WET:

½ Stick of Unsalted Butter, Melted

¼ cup vegetable oil

½ cup strawberry jam, NOT JELLY. The chunkier the better. I like the French stuff with pectin.

1/3 cup sugar

1 egg

1 egg yolk

¾ cup plain low or non fat yogurt

1 ½ cup semisweet chocolate chips

(this is the wet mixture. You can whisk this to your heart's delight.)

DRY:

2 ¼ cup AP flour

2 tsp Baking Powder

1 tsp Baking Soda

a heavy pinch of kosher salt, as always. Don’t skip this.

OVEN: 350

(This is the dry stuff, sifted together and carved into a little pond, ready to mix.)

Spin all the dry stuff in a food processor a couple times.

Whisk all the wet stuff, minus the chocolate chips, until smooth. Stir in the chips.

Dump the dry stuff into a bowl, then dump the wet on top of it. Stir until just combined. DO NOT OVERMIX.

(See how not all the flour is saturated? You want me to mix more, right? Well, RESIST, DARN IT!)

Dose into a standard muffin tin.

Bake for 18-20 minutes.

Invert the muffin tin on a cooling rack and lift the tin off the muffins. Let them cool upside down for 2-3 minutes. This will prevent soggy bottoms.

Turn them upright, let cool (almost) completely, and enjoy with your sweetheart.

For the Jam, I like this stuff:

It's French. It's as close to home made as they sell in the store. It's good for two batches of muffins.