Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------NORMA WRENN NPXR56B-------------------------
2 1/4 c All-purpose flour
2 ts Baking powder
1 ts 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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