Title: Buttermilk Jam Muffins - Country Living
Categories: .cl, Muffins
Yield: 11 Muffins

2 c Unsifted all-purpose flour
1/2 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Buttermilk
6 tb Butter; melted
2 lg Eggs
1 ts Vanilla extract
1/4 c Seedless red-raspberry or
-strawberry jam

1. Heat oven to 375'F. Grease eleven 2 1/2- inch cast-iron popover or
muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking
soda, and salt; set aside.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and
vanilla. Stir into flour mixture just until moistened. (Batter should be
lumpy.) Using ice-cream scoop or large spoon, divide batter among greased
cups.

3. Fill pastry bag fitted with small, 1/4- inch-round tip with jam. (Or
fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one
comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into
center of batter in each cups, pulling tip out while squeezing to leave a
jam center on top of muffin.

4. Bake 20 to 25 minutes or until tops spring back when lightly pressed
with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins
from pan and serve warm.

Country Living/Oct/93

Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998