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STRAWBERRY-ORANGE MUFFINS

Category:    Muffins, Fruits, Bread
Yield:16 servings
 
  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
    1/2 ts Salt                                     -sliced 1/8"; pat dry
    3/4 c  Sugar                                    -between paper towels to
    1/2 c  Milk                                     -keep juices from coloring
    1/2 c  Sour cream                               -the batter
    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. Source: Muffins & Quick
  Breads Williams-Sonoma Kitchen Library
 

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