Jam-filled muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"Kids and adults love the sweet surprise inside each | ||
| Muffin. They go great in any lunch.\" - Jessie MacLeod | ||
| 1¾ | cup | Flour |
| ½ | cup | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | eaches | Eggs |
| ⅔ | cup | Milk |
| ⅓ | cup | Butter or margarine, melted |
| 1 | teaspoon | Grated lemon peel |
| ½ | cup | Raspberry or strawberry jam |
Directions
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees for 20-25 minutes or until golden. Yields: 1 dozen From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Submitted By DEBBIE CARLSON On 10-17-94
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