Strawberry-Orange Muffins
![Strawberry-Orange Muffins](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc4NDcsInB1ciI6ImJsb2JfaWQifX0=--d2806d1a33ebaebc39b8e57c7af7e79bcbc55200/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_3c3fb87ffdc040742049.jpg)
Yield
16 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ¼ | cups |
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 | each |
eggs
|
|
1 | tablespoon |
orange zest
finely grated |
|
1 | cup |
strawberries
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter |
|
⅓ | cup |
strawberry jam
|
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
532 | ml |
all-purpose flour
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
177 | ml |
sugar
|
|
118 | ml |
milk
|
|
118 | ml |
sour cream
|
|
79 | ml |
vegetable oil
|
|
1 | each |
eggs
|
|
15 | ml |
orange zest
finely grated |
|
237 | ml |
strawberries
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter |
|
79 | ml |
strawberry jam
|
*
|
Directions
Preheat an oven to 400℉ (200℃).
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 to 18 minutes.
Cool in the tins for 5 minutes, then remove.