Buttermilk jam muffins
Last updated 6/12/2012 1:11:38 AM. Recipe ID 39197. Report a problem with this recipe.
Title: Buttermilk jam muffins
Yield: 1 Servings
2 c Unsifted all-purpose flour
1/2 c Sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Buttermilk
6 tb Butter; melted
2 lg Eggs
1 ts Vanilla extract
Your favorite jam
Preheat oven to 375 degrees. Grease muffin tins (makes approx.
11-12). In a large bowl, combine flour, sugar, baking powder, baking
soda, and salt. Set aside. In small bowl, with wire whisk, combine
buttermilk, butter, eggs, and vanilla. Stir into flour mixture just
until moistened. Batter should be lumpy. Distribute batter into
muffin tins. Fill pastry bag with small tip with jam. You may also
use a ziplock bag and cut a tiny hole in one corner or just spoon jam
in middle of batter and push down a little. Pipe about 1 tsp. jam
deep into center of batter in each cup, pulling tip out while
squeezing to leave a jam center on top of muffin. 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. Now, for the best blueberry muffins, omit
jam and fold in 1 1/2 cups fresh or unthawed frozen blueberries into
batter and bake 25-30 minutes. When using fresh blueberries, it is
best to coat them with a little flour before folding them. This is a
great basic muffin recipe. Give it a try with other fruits!
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