Title: Buttermilk jam muffins
 Categories: None
      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!