Use your favorite fruit preserves to fill these muffins.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (1 stick) butter
- 1 egg
- 1 cup milk
- 1/2 cup fruit preserves
Into a mixing bowl sift together the flour, sugar, baking powder, and salt; cut in butter until mixture resembles coarse meal. Form a well in the center.
In another bowl, whisk together the egg and milk
Pour into the well and stir just until dry ingredients are moistened (about 25 strokes). The batter will be lumpy.
Fill greased and floured muffin cups or paper liners about 1/3 full. Carefully center 2 teaspoons of preserves over batter and cover with enough batter to fill muffin cups 2/3 full.
Bake at 425° for 20 to 25 minutes.
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