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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This recipe is for use with the NordicWare Sweetheart Rose muffin pan - the recipe came with the pan. I'm typing it in here so I don't lose it! It can also probably be made in a regular muffin pan as well. Ingredients:
1 1/2 cups sugar |
1 cup butter |
5 eggs |
3 cups flour |
1 1/2 teaspoons baking powder |
1 1/4 cups milk |
2 teaspoons vanilla |
1/3 cup raspberry jam, divided |
powdered sugar (optional) |
Directions:
1. Preheat oven to 325 degrees F.
2. Grease and flour pan well.
3. In large mixing bowl, combine sugar and butter and mix well.
4. Add eggs, one at a time, mixing well after each one.
5. Add remaining ingredients except jam and mix well, scraping bowl occasionally.
6. Fill individual cups 2/3 full.
7. Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
8. Gently swirl jam into the top of the batter, using the tip of a knife.
9. Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
10. Bake second batch.
11. Dust with powdered sugar if desired.
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