Wanted something yummy for breakfast, so I threw these together. *I used raspberry jam in the center because that’s what I had, even though they’re strawberry muffins—but actually, the berry flavors were nice together. I invite you to use strawberry jam (or any other kind of jam) if you see fit.
STRAWBERRY MUFFINS WITH RASPBERRY JAM FILLING
1 ¾ cup unbleached all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
½ cup milk
¼ cup canola oil
juice of ½ lemon
6 full teaspoons raspberry jam*
Preheat oven to 400 degrees. Grease 6 muffin cups.
Stem and chop strawberries into ¼-inch pieces; mix with lemon juice and 2 tablespoons sugar and set aside.
In a medium mixing bowl combine flour, sugar, baking powder, salt.
In another small mixing bowl combine egg, milk, and oil.
Add egg mixture to dry mixture all at once; stir just until moistened. Fold in strawberry mixture with juice.
Spoon half of batter into muffin cups, half-filling each cup (awkward phrasing, but you know what I mean). Spoon one dollop of jam into the center of each muffin; cover with rest of batter, almost filling cups.
Bake for 20-25 minutes or until golden. At 10 minutes, dust muffin tops with sugar and continue baking. Cool in muffin cups 2 minutes; remove and serve warm.
Moral of the story: I LOVE the word muffin. Muffin muffin muffin.