Buttermilk jam muffins - country living
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Buttermilk jam muffins - country living
  Muffins  
Last updated 6/12/2012 1:11:38 AM. Recipe ID 39198. Report a problem with this recipe.
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      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
  




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Recipe ID 39198 (Apr 03, 2005)

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