Buttermilk jam muffins

Yield: 1 Servings

Measure Ingredient
2 cups Unsifted all-purpose flour
½ cup Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Buttermilk
6 tablespoons Butter; melted
2 larges Eggs
1 teaspoon Vanilla extract
\N \N Your favorite jam

Preheat oven to 375 degrees. Grease muffin tins (makes approx. 11-12). In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. Batter should be lumpy. Distribute batter into muffin tins. Fill pastry bag with small tip with jam. You may also use a ziplock bag and cut a tiny hole in one corner or just spoon jam in middle of batter and push down a little. Pipe about 1 tsp. jam deep into center of batter in each cup, pulling tip out while squeezing to leave a jam center on top of muffin. 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. Now, for the best blueberry muffins, omit jam and fold in 1½ cups fresh or unthawed frozen blueberries into batter and bake 25-30 minutes. When using fresh blueberries, it is best to coat them with a little flour before folding them. This is a great basic muffin recipe. Give it a try with other fruits!

Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@...> on Mar 23, 1998

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