Double Strawberry Muffins

• Crisco Original No-Stick Cooking Spray
• 1 1/2 cups Pillsbury BEST All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel finely
• 1/3 cup Crisco Pure Canola Oil
• 1/4 cup Smucker's Seedless Strawberry Jam
• 3/4 cup strawberries fresh, diced

1. HEAT oven to 375u0b0F. Coat 12 muffin cups lightly with no-stick cooking spray. Or use paper or foil cupcake liners.
2. COMBINE flour, baking powder, salt and sugar in medium bowl. Beat egg with buttermilk in small bowl. Stir in vanilla, lemon peel, oil and jam. Stir buttermilk mixture and diced strawberries into flour mixture just until blended. Divide mixture between prepared muffin cups.
3. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Serve warm.
4. These muffins are best if baked just before serving. If made in advance, wrap in foil; heat 10 minutes at 300u0b0F.

spray, flour, baking powder, salt, sugar, egg, buttermilk, vanilla, canola oil, strawberry, strawberries fresh

Taken from www.yummly.com/recipe/Double-Strawberry-Muffins-2663596 (may not work)