Title : Strawberry-orange muffins
Categories : Muffins, fruits, breads, nw
Servings : 16

---NORMA WRENN NPXR56B---
2 1/4 c All-purpose flour 1 Egg
2 ts Baking powder 1 tb Finely grated orange zest
1 ts Baking soda 1 c Fresh strawberries; thinly
1/2 ts Salt -sliced 1/8"; pat dry
3/4 c Sugar -between paper towels to
1/2 c Milk -keep juices from coloring
1/2 c Sour cream -the batter
1/3 c Vegetable oil 1/3 c Strawberry jam



Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir
and toss together the flour, baking powder, baking soda and salt. Set
aside. In a medium bowl whisk together the sugar, milk, sour cream, oil,
egg and orange zest until mixed; stir in the strawberries. Add to the
combined dry ingredients and stir just until blended. Place a spoonful of
batter in each prepared muffin cup. Top each with a scant teaspoon of
strawberry jam. Spoon the remaining batter over the jam, filling each cup
about two-thirds full. Bake until a toothpick inserted in the center of
the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes,
then remove. Makes about 16 standard muffins. Source: Muffins & Quick
Breads Williams-Sonoma Kitchen Library

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