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 1 Egg
2 ts Baking powder 1 tb Finely grated orange zest
1 ts Baking soda 1 c Fresh strawberries; thinly
1/2 ts Salt -sliced 1/8"; pat dry
3/4 c Sugar -between paper towels to
1/2 c Milk -keep juices from coloring
1/2 c Sour cream -the batter
1/3 c Vegetable oil 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

Browse by categories