Raspberry Sour Cream Muffins

This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 cup butter, softened
• 2  eggs, beaten
• 1  cup  cultured sour cream
•  raspberry jam

Directions

1. Sift together first four ingredients into a mixing bowl.
2. In a separate bowl cream sugar and butter till fluffy light.
3. Blend in eggs, then sour cream.
4. Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
5. Spoon batter into greased muffin cups about half full.
6. Place a teaspoon of jam atop batter, then another spoon of batter over jam.
7. Bake at 350 degrees F for 20-25 minutes.