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Add a photoServings: 11
Ingredients
- 2 c. Unsifted all-purpose flour
- 1/2 c. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 c. Buttermilk
- 6 Tbsp. Butter, melted
- 2 lrg Large eggs
- 1 tsp Vanilla extract
- 1/4 c. Seedless red-raspberry or possibly strawberry jam
Directions
- 1. Heat oven to 375'F. Grease eleven 2 1/2- inch cast-iron popover or possibly muffin-pan c.. In large bowl, combine flour, sugar, baking pwdr, baking soda, and salt; set aside.
- 2. In small bowl, with wire whisk, combine buttermilk, butter, Large eggs, and vanilla. Stir into flour mix just till moistened. (Batter should be lumpy.) Using ice-cream scoop or possibly large spoon, divide batter among greased c..
- 3. Fill pastry bag fitted with small, 1/4- inch-round tip with jam. (Or possibly fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one comer to create opening from that to pipe jam.) Pipe about 1 t jam deep into center of batter in each c., pulling tip out while squeezing to leave a jam center on top of muffin.
- 4. Bake 20 to 25 min or possibly till tops spring back when lightly pressed with fingertip. Cold muffins in pan on wire rack 5 min. Remove muffins from pan and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 11 servings | |
| Calories 190 | |
| Calories from Fat 66 | 35% |
| Total Fat 7.44g | 9% |
| Saturated Fat 4.32g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 341mg | 14% |
| Potassium 47mg | 1% |
| Total Carbs 26.82g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 9.53g | 6% |
| Protein 3.73g | 6% |
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