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Jam-filled Muffins Recipe

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"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 cup raspberry or strawberry jam

Nutritional Facts

1 serving (1 each) equals 197 calories, 7 g fat (4 g saturated fat), 51 mg cholesterol, 267 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden. Yield: 12 servings.
Originally published as Jam-filled Muffins in Taste of Home April/May 1994, p54

Nutritional Facts

1 serving (1 each) equals 197 calories, 7 g fat (4 g saturated fat), 51 mg cholesterol, 267 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

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