Tuesday, January 11, 2011

Jam Filled Muffins

Makes one dozen
Jam Filled Muffins

2 cups flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla

raspberry jam
sliced almonds

Mix dry ingredients in a bowl, in a different bowl, mix all or your 'wet' ingredients' Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill muffin cups 2/3 full.  Place 1 teaspoon raspberry jam on each muffin, sprinkle tops with sliced almonds.  Bake at 400 for 18-20 minutes or until toothpick inserted in center comes out clean.  Serve warm...

1 comment:

  1. Looks splendid! I have some fig jam I'll try it with!