Jam-Filled Muffins
These delicious and moist jam-filled muffins are perfect for breakfast or a quick yet tasty snack during the day.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
milk
|
|
| ⅓ | cup |
butter
or margarine, melted |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
raspberry jam
or strawberry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
milk
|
|
| 79 | ml |
butter
or margarine, melted |
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
raspberry jam
or strawberry |
*
|
Directions
In a large bowl, combine flour, sugar, baking powder and salt.
In a small bowl, lightly beat eggs; add milk, butter and lemon peel.
Pour into dry ingredients and stir just until moistened.
Spoon half of the batter into 12 greased or paper-lined muffin cups.
Make a well in the center of each; add jam.
Spoon remaining batter over jam.
Bake at 400℉ (200℃). for 20 to 25 minutes or until golden.
