Strawberry-Orange Muffins

—————————-NORMA WRENN
NPXR56B—————————-
2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

1 Egg

1 tb Finely grated orange zest

1 c Fresh strawberries; thinly

-sliced 1/8″; pat dry -between paper towels to -keep juices from
coloring -the batter 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