Buttermilk jam muffins - country living

11 muffins

Ingredients

Quantity Ingredient
2 cups Unsifted all-purpose flour
½ cup Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¼ cup Buttermilk
6 tablespoons Butter, melted
2 Large eggs
1 teaspoon Vanilla extract
¼ cup Seedless red-raspberry or strawberry jam

Directions

1. Heat oven to 375'F. Grease eleven 2½- inch cast-iron popover or muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. (Batter should be lumpy.) Using ice-cream scoop or large spoon, divide batter among greased cups.

3. Fill pastry bag fitted with small, ¼- inch-round tip with jam.

(Or fill a small scalable plastic bag with jam; snip a ⅛- inch hole in one comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into center of batter in each cups, pulling tip out while squeezing to leave a jam center on top of muffin.

4. Bake 20 to 25 minutes or until tops spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.

Remove muffins from pan and serve warm.

Country Living/Oct/93 Scanned & fixed by DP & GG

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