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Categories:
flour baking powder salt sugar eggs buttermilk unsalted butter vegetable oil vanilla raspberries seedless raspberry jam
Viewed: 84 - Published at: 4 years agoIngredients
- 2 12 cups all-purpose flour
- 2 12 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 14 cup unsalted butter, melted
- 14 cup vegetable oil
- 1 12 teaspoons vanilla extract
- 1 cup raspberries
- 14 cup seedless raspberry jam
Method
- Preheat oven to 375.
- Grease a 12-cup muffin pan.
- In a big bowl, whisk together the flour, baking powder, and salt.
- In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in raspberries.
- Divide batter equally among prepared muffin cups.
- Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
- Using the tip of a knife, swirl jam into batter.
- Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
