Title: Strawberry-orange muffins
 Categories: Muffins, Fruits, Breads, Nw
      Yield: 16 Servings
 
MMMMM--------------------NORMA WRENN NPXR56B-------------------------
  2 1/4 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
    3/4 c  Sugar
    1/2 c  Milk
    1/2 c  Sour cream
    1/3 c  Vegetable oil
      1    Egg
      1 tb Finely grated orange zest
      1 c  Fresh strawberries; thinly
           -sliced 1/8"; pat dry
           -between paper towels to
           -keep juices from coloring
           -the batter
    1/3 c  Strawberry jam
 
  Preheat an oven to 400~.  Butter standard muffin tins. In a large
  bowl stir and toss together the flour, baking powder, baking soda and
  salt. Set aside.  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, 15-18 minutes. Cool in the tins for 5 minutes, then remove.
  Makes about 16 standard muffins. Source: Muffins & Quick Breads
  Williams-Sonoma Kitchen Library