Pecan and Strawberry Jam Muffins |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Camilla Saulsbury Ingredients:
1 1/2 all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sugar |
1 egg |
1 cup sour cream |
1/2 cup unsalted butter, melted |
1 teaspoon vanilla extract |
1/2 cup strawberry jam |
1/2 cup finely chopped pecans |
Directions:
1. Preheat oven to 400°; grease a 12-cup muffin pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together sugar, egg, sour cream, butter, and vanilla until well blended.
4. Add the egg mixture to the flour mixture and stir until just blended.
5. Divide half the batter equally among prepared muffin cups.
6. Spoon 2 teaspoons jam in the center of each cup of batter.
7. Top with the remaining batter and sprinkle with pecans.
8. Bake for 12-15 minutes or until tops are golden and pull away from the sides of the pan.
9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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