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Strawberry Muffins
This strawberry muffin recipe is sweet and flavorful because the muffins are made with lots of strawberry jam. They have a feathery texture and are very good when served either hot or cold. My young brother was especially fond of these muffins. —Marion Kirst, Troy, Michigan
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 1/2 cup strawberry jam
Directions
- 1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam.
- 2. Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center of a muffin comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 muffin: 181 calories, 7g fat (1g saturated fat), 24mg cholesterol, 150mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 2g protein.
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