Strawberry Swirl Muffins

• 3/4 cups Strawberry Jam
• 1 Tablespoon Lemon Juice
• 1/4 cups Butter, Melted
• 1/3 cups Granulated Sugar
• 2 whole Eggs
• 1 cup Milk
• 1 teaspoon Vanilla
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• FOR THE STREUSEL:
• 1/2 cups Slivered Almonds
• 1/2 cups Flour
• 1/2 cups Brown Sugar
• 1/4 cups Cold Butter Cubed

1. In a small bowl combined jelly and lemon juice. In another large bowl, whisk butter, sugar, eggs, milk and vanilla. Add flour, baking powder, and salt and stir until just combined.
2. For the streusel, in a medium bowl, combine almonds, flour, and brown sugar. Add cold butter and, using your hands, work the butter through the ingredients until mixture has the texture of sand.
3. Fill each muffin well 3/4 full with batter. Drop approximately 1 tablespoon of the jelly in the center of each muffin. Using a toothpick or skewer, stir the jelly in so it looks like swirls. Top each muffin with the streusel topping.
4. Bake muffins for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool for about 5 minutes in the muffin tin before removing. Serve warm or at room temperature.

ube, lemon juice, ubc, sugar, eggs, milk, vanilla, flour, baking powder, ubc, streusel, flour, brown sugar, ubc

Taken from tastykitchen.com/recipes/breads/strawberry-swirl-muffins/ (may not work)