Title: Strawberry-Orange Muffins
Categories: Muffins Fruit Bread Nw
Yield: 16 Servings
| 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 pape |
| 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