Strawberry-orange muffins

 
                         STRAWBERRY-ORANGE MUFFINS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Muffins                          Fruits
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----NORMA WRENN NPXR56B-----
    2 1/4   c            All-purpose flour
    2       ts           Baking powder
    1       t            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
  
 
 
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