Strawberry-orange muffins

Yield: 16 servings

Measure Ingredient
2¼ cup All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¾ cup Sugar
½ cup Milk
½ cup Sour cream
⅓ cup Vegetable oil
1 \N Egg
1 tablespoon Finely grated orange zest
1 cup Fresh strawberries; thinly sliced 1/8\"; pat dry between paper towels to keep juices from coloring the batter
⅓ cup Strawberry jam

NORMA WRENN NPXR56B

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove.

Makes about 16 standard muffins. Source: Muffins & Quick Breads Williams-Sonoma Kitchen Library

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