Homemade Strawberry Jam Muffins

• 3-5/8 ounces, weight Cake Flour
• 1-1/4 teaspoon Baking Powder
• 1 ounce, weight Butter
• 1-7/8 ounce, weight Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 1 Tablespoon Milk
• 1/2 cups Strawberry Jam To Fill

1. Preheat oven to 180 C.
2. In a medium size bowl, sift together the flour and baking powder. Set aside.
3. In a larger bowl, cream butter and sugar with an electric hand mixer until light and fluffy. Add egg, vanilla and milk. Mix well with a spoon.
4. Stir the flour mixture into the creamed mixture. Mix with a wooden spoon.
5. Now line a muffin tin with paper cups (recipe should make 9 muffins). Scoop out a spoonful of mixture and fill the cup to 1/3 of its capacity. Now spread some strawberry jam over it. And then spread a little more muffin batter over the layer of jam. (Do not fill the cups to the rim, as they will expand when they bake.)
6. Bake at 180 C for about 20 minutes. Muffins are ready when the top springs back when you touch it with your finger.
7. Serve and enjoy.

baking powder, butter, weight sugar, egg, vanilla, milk, strawberry

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