 |
Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 4 |
|
Camilla Saulsbury Ingredients:
2 1/2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup sugar |
2 eggs |
1 cup buttermilk |
1/4 cup unsalted butter, melted |
1/4 cup vegetable oil |
1 1/2 teaspoons vanilla extract |
1 cup raspberries |
1/4 cup seedless raspberry jam |
Directions:
1. Preheat oven to 375°.
2. Grease a 12-cup muffin pan.
3. In a big bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in raspberries.
7. Divide batter equally among prepared muffin cups.
8. Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
9. Using the tip of a knife, swirl jam into batter.
10. Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
11. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
|
|