Categories: Recipes
      Date: Mar 16, 2015
     Title: Stuffed Strawberry Muffins

We're already dreaming of waking up to these Stuffed Strawberry Muffins Sunday morning. Don't forget to pick up strawbery jam from Locally Preserved in addition to fresh Louisiana strawberries for the filling.



Preheat oven to 400 degrees. Grease muffin cups.

In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well. In another bowl, combine milk, butter, and egg. Add dry ingredients to milk mixture and mix gently until moistened. 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. Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top. Bake at 400 degrees for 15 to 20 minutes. Remove muffins from pan and cool on wire rack.

Makes 1 dozen

Recipe compliments of market shopper