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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Camilla Saulsbury Ingredients:
1 3/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup sugar, divided |
1 egg |
1/3 cup vegetable oil |
3/4 cup milk |
1/3 cup seedless raspberry preserves |
1 teaspoon ground cinnamon |
1/4 cup unsalted butter, melted |
Directions:
1. Preheat oven to 350°; line 10 muffin cups with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg.
3. In a medium bowl, whisk together 3/4 cup of the sugar, egg, and oil until well blended.
4. Whisk in milk until blended.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Divide batter equally among prepared muffin cups.
7. Drop a heaping teaspoon of preserves on top of each muffin.
8. Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool while you prepare the topping.
10. In a small bowl, combine the remaining sugar with cinnamon.
11. Generously brush warm muffin tops with butter, then sprinkle with cinnamon mixture.
12. Let cool.
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