Mary & Martha's Kitchen Recipe

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Strawberry-Orange Muffins Recipe ----------------------------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

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<h1>Strawberry-Orange Muffins</h1> <h2>Recipe</h2><p> <P>----------------------------NORMA WRENN NPXR56B---------------------------- 2 1/4 c All-purpose flour <P>2 ts Baking powder <P>1 ts Baking soda <P>1/2 ts Salt <P>3/4 c Sugar <P>1/2 c Milk <P>1/2 c Sour cream <P>1/3 c Vegetable oil <P>1 Egg <P>1 tb Finely grated orange zest <P>1 c Fresh strawberries; thinly <P>-sliced 1/8"; pat dry -between paper towels to -keep juices from coloring -the batter 1/3 c Strawberry jam <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Strawberry-Orange_Muffins/40560/' title='Strawberry-Orange Muffins Recipe'>Strawberry-Orange Muffins Recipe</a></div>

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