Jammy Muffins

• 1-3/4 cup Flour
• 2-1/2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 2 Tablespoons Sugar
• 1 whole Egg
• 3/4 cups Milk
• 1/3 cups Butter, Melted
• 2 teaspoons Extract - Your Choice (Vanilla, Almond, Citrus)
• 1/2 cups Favorite Jam

1. Preheat oven to 400 F. Line a 12-count mini muffin pan with baking cups or lightly grease tin.
2. In a large bowl mix dry ingredients (flour through sugar).
3. In another bowl, beat egg. Add milk and mix to combine. Then mix in the melted butter and extract of choice.
4. Make a hollow in the center of the flour mixture; then add milk mixture. Stir only until moistened.
5. Fill muffin tins just 1/2 full (you won't use all the batter in this step). Spoon 1 scant teaspoon of jam on top of batter. Then add just enough batter to cover jam.
6. Bake muffins about 17-19 minutes, until tops are golden.
7. Notes:
8. - Adapted from the Sleepy Eye Municipal Hospital Cookbook.
9. - Makes about 12 mini muffins.
10. - The flavor pairings of jam and extract are endless, but some good combinations are plum jam with almond extract, blueberry jam with orange extract, or strawberry jam with vanilla.

flour, baking powder, salt, sugar, egg, milk, butter, vanilla, favorite jam

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