Stuffed Strawberry Muffins

Another GREAT recipe from the Crescent City Market in New Orleans.

• Ready In: 50 mins
• Yields: 1 dozen

Ingredients

• 1 2⁄3 cups flour
• 1⁄2 cup sugar
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 3⁄4 cup milk
• 1⁄3 cup butter, melted
• 1  egg, beaten
• 1⁄4 cup  strawberry jam
• 12  strawberries, small, hulled

Directions

1. Preheat oven to 400 degrees. Grease muffin cups.
2. In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well.
3. In another bowl, combine milk, butter, and egg.
4. Add dry ingredients to milk mixture and mix gently until moistened.
5. Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins.
6. Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top.
7. Bake at 400 degrees for 15 to 20 minutes.
8. Remove muffins from pan and cool on wire rack.