Strawberry-Orange Muffins recipe
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter
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.
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.