Jammy Muffins

Preheat oven to 400 F. Line a 12-count mini muffin pan with baking cups or lightly grease tin.

In a large bowl mix dry ingredients (flour through sugar).

In another bowl, beat egg. Add milk and mix to combine. Then mix in the melted butter and extract of choice.

Make a hollow in the center of the flour mixture; then add milk mixture. Stir only until moistened.

Fill muffin tins just ½ full (you won’t use all the batter in this step). Spoon 1 scant teaspoon of jam on top of batter. Then add just enough batter to cover jam.

Bake muffins about 17-19 minutes, until tops are golden.

Notes:
– Adapted from the Sleepy Eye Municipal Hospital Cookbook.
– Makes about 12 mini muffins.
– The flavor pairings of jam and extract are endless, but some good combinations are plum jam with almond extract, blueberry jam with orange extract, or strawberry jam with vanilla.