Name: Buttermilk Jam Muffins - Country Living
Ingredients: 2 c Unsifted all-purpose flour; 1/2 c Sugar; 1 ts Baking powder; 1/2 ts Baking soda; 1/2 ts Salt; 1/4 c Buttermilk; 6 tb Butter; melted; 2 lg Eggs; 1 ts Vanilla extract; 1/4 c Seedless red-raspberry or strawberry jam

Pleasure is the measure of our treasure. How do you measure or assess the value of something you cherish? How do you determine the worth of a prize? Is it not by the depth of pleasure you derive from it? Is it not by the intensity and quality of your delight in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? In other words, your satisfaction in what the treasure is and what the treasure does for you is the standard or gauge by which its glory (worth and value) is revealed. Hence, your pleasure is the measure of the treasure. Or again, the treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		.cl, Muffins	11	Muffins

INGREDIENTS

2	c	Unsifted all-purpose flour
1/2	c	Sugar
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Salt
1/4	c	Buttermilk
6	tb	Butter; melted
2	lg	Eggs
1	ts	Vanilla extract
1/4	c	Seedless red-raspberry or strawberry jam

INSTRUCTIONS

1. Heat oven to 375'F. Grease eleven 2 1/2- inch cast-iron popover or
muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking
soda, and salt; set aside.
2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and
vanilla. Stir into flour mixture just until moistened. (Batter should be
lumpy.) Using ice-cream scoop or large spoon, divide batter among greased
cups.
3. Fill pastry bag fitted with small, 1/4- inch-round tip with jam. (Or
fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one
comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into
center of batter in each cups, pulling tip out while squeezing to leave a
jam center on top of muffin.
4. 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.
Country Living/Oct/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998

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