Preheat oven to 375 degrees. Grease muffin tins (makes approx. 11-12). In a
large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set
aside. In small bowl, with wire whisk, combine buttermilk, butter, eggs,
and vanilla. Stir into flour mixture just until moistened. Batter should be
lumpy. Distribute batter into muffin tins. Fill pastry bag with small tip
with jam. You may also use a ziplock bag and cut a tiny hole in one corner
or just spoon jam in middle of batter and push down a little. Pipe about 1
tsp. jam deep into center of batter in each cup, pulling tip out while
squeezing to leave a jam center on top of muffin. Bake 20 to 25 minutes or
until tops spring back when lightly pressed with fingertip. Cool muffins in
pan on wire rack 5 minutes. Remove muffins from pan and serve warm. Now,
for the best blueberry muffins, omit jam and fold in 1 1/2 cups fresh or
unthawed frozen blueberries into batter and bake 25-30 minutes. When using
fresh blueberries, it is best to coat them with a little flour before
folding them. This is a great basic muffin recipe. Give it a try with other
fruits!
Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@bellsouth.net>
on Mar 23, 1998
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