Strawberry Muffins

In large mixing bowl, stir flour, sugar, baking soda, cinnamon, nutmeg, and salt.

Make a well in the center of the dry ingredients.

In a separate bowl, combine eggs, oil and buttermilk.

Pour the wet mixture into the well of the dry ingredients all at once. Stir this just until the dry ingredients are moistened. Make sure to not over mix.

Gently fold in the jam (don’t worry, there will still be a few lumps when you are done).

Place in well-greased or paper-lined muffin tins (about 2/3 full).

Bake at 375 degrees for 20 minutes.

To be honest, I haven’t made these in a while. I believe it actually makes 24 regular-sized muffins.

Now I need to go get to cookin’!