Tuesday, December 15, 2009

jam-filled muffins

these are rich, buttery, and delish! adapted from Prudent Baby

2 cups flour
1/2 cup white sugar
1 tbsp baking powder
heaping 1/2 tsp salt
2 eggs, beaten
1 stick butter, melted
1/2 cup milk
jam, jelly or curd of your choice

Preheat oven to 400 degrees

Whisk together dry ingredients.
Melt butter, then slowly whisk in milk.
Add eggs and beat until well blended.
Add liquid to dry and mix until all dry ingredients are moist. Batter will be thick.
Fill 12 cups of a muffin tin a little less than 1/2 full, then make a small well in each cup. No need to use muffin cups or to grease the pan!
Add a heaping tsp of your favorite jam, jelly, or curd.
Cover jam with the remaining batter.

bake 15-20 minutes or until tops are golden brown.

Let cool for 10-15 minutes.
Work a knife around the edge of each muffin to loosen from cup and gently lift out each muffin.