Title: STRAWBERRY-ORANGE MUFFINS
Categories: Muffins, Fruits, Breads, Nw
Servings: 16
2 1/4 c All-purpose flour
1 Egg
2 ts Baking powder
1 tb Finely grated orange zest
1 ts Baking soda
1 c Fresh strawberries; thinly
-sliced 1/8"; pat dry
-between paper towels to
-keep juices from coloring
-the batter
1/2 ts Salt
3/4 c Sugar
1/2 c Milk
1/2 c Sour cream
1/3 c Vegetable oil
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.
Categories: Muffins, Fruits, Breads, Nw
Servings: 16
----------------------------NORMA WRENN NPXR56B----------------------------
2 1/4 c All-purpose flour
1 Egg
2 ts Baking powder
1 tb Finely grated orange zest
1 ts Baking soda
1 c Fresh strawberries; thinly
-sliced 1/8"; pat dry
-between paper towels to
-keep juices from coloring
-the batter
1/2 ts Salt
3/4 c Sugar
1/2 c Milk
1/2 c Sour cream
1/3 c Vegetable oil
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.
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