JAM-FILLED MUFFINS
Ingredients:
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (I used 1/4 tsp)
* 6 tablespoons unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 1/4 cups sour cream (I used nonfat plain yogurt)
* 1/3 to 1/2 cup jelly or seedless jam, such as red currant jelly, raspberry, blackberry, or strawberry jam)
Instructions:
Preheat the oven to 375º F. Grease 12 standard muffin cups with butter or butter flavored nonstick spray (I used paper liners and greased the top of the pan).
In a bowl, stir together all the dry ingredients (flour through salt).
In a medium bowl, whisk together the melted butter, eggs, extracts, and sour cream.
Add the wet mixture to the dry mixture, and stir just until evenly moistened. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, about 1/3 full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter, level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. (I baked about 23 minutes). Transfer to a wire rack and let cool for 5 minutes, then unmold.
Serve warm or at room temperature.
Makes 12 muffins
From "Williams-Sonoma Muffins"
Ingredients:
* 2 cups all-purpose flour
* 3/4 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt (I used 1/4 tsp)
* 6 tablespoons unsalted butter, melted
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 1/4 cups sour cream (I used nonfat plain yogurt)
* 1/3 to 1/2 cup jelly or seedless jam, such as red currant jelly, raspberry, blackberry, or strawberry jam)
Instructions:
Preheat the oven to 375º F. Grease 12 standard muffin cups with butter or butter flavored nonstick spray (I used paper liners and greased the top of the pan).
In a bowl, stir together all the dry ingredients (flour through salt).
In a medium bowl, whisk together the melted butter, eggs, extracts, and sour cream.
Add the wet mixture to the dry mixture, and stir just until evenly moistened. The batter will be slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, about 1/3 full. Drop a heaping teaspoon of jelly or jam into the center, then cover with batter, level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20-25 minutes. (I baked about 23 minutes). Transfer to a wire rack and let cool for 5 minutes, then unmold.
Serve warm or at room temperature.
Makes 12 muffins
From "Williams-Sonoma Muffins"