Strawberry-orange muffins
16 servings
Ingredients
| Quantity | 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 | 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 |
Directions
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