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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Use your favorite flavors of jams or satisfy you entire family with just one batch of muffins Ingredients:
2 1/2 cups all-purpose flour, unbleached |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
16 ounces sour cream |
2 large eggs |
1 teaspoon vanilla extract |
12 teaspoons strawberry jam or 12 teaspoons raspberry jam or 12 teaspoons apricot jam or 12 teaspoons other favorite jam or 12 teaspoons preserves |
Directions:
1. Preheat oven to 400*.
2. Lightly butter, spray or line with paper liners.12 muffins cups and set aside.
3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl - stir to blend well.
4. In a seperate bowl, whisk together the sour cream, eggs and vanilla until smooth.
5. Add to the dry ingredients all at once and fold just until evenly moistened - please, do not overmix.
6. Divide the batter evenly the muffin cups.
7. Make a small hollow in the batter with the tip of a teaspoon and spoon 1 tsp jam into each hollow.
8. Bake until the tops are golden and the edges pull away from the sides of the cups - 20-22 minutes.
9. Cool on a wire rack before removing from pans.
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