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