Strawberry-orange Muffins Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
2 1/4 cup: All-purpose flour,
2 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
3/4 cup: Sugar,
1/2 cup: Milk,
1/2 cup: Sour cream,
1/3 cup: Vegetable oil,
1: Egg,
1 tbsp: Finely grated orange zest,
1 cup: Fresh strawberries, thinly sliced 1/8"; pat dry between paper towels to keep juices from coloring the batter
1/3 cup: Strawberry jam,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp