Rasberry muffins with Jam: Submitted by: James | Date Added: 18 Feb 2016 Ingredients:

Muffins
2 C fresh rasberries
8 ounces (1 1/8 C) (for the muffins) plus 1 tsp (for the jam) sugar, divided
12 1/2 ounces(2 1/2 C) unbleached all purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 T melted and slightly cooled unsalted butter
1/4 C vegetable oil
1 C buttermilk
1 1/2 tsp vanilla

Cooking Instructions:

Preheat the oven to 425 degrees F and place a rack on the upper center position. Spray a muffin tin with nonstick spray. In a small saucepan, heat 1 C of the rasberries and 1 tsp sugar, smashing the berries with the back of a spoon or muddler. Simmer for about 5 minutes, until you have 1/4 C of thick jam. Place in a heat proof bowl and set aside to cool. In a large bowl, whisk the flour, baking powder, and salt together. Set aside. In a medium bowl, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the butter, and then the oil, while continuing to whisk. Add the buttermilk and vanilla and whisk until combined. Add the egg mixture and the rest of the rasberries to the flour mixture, and fold the ingredients to combine. Do not over mix. The mixture will be lumpy. That is okay. Using a portion scoop, ice cream scoop, or ladle, fill the twelve cavities of the muffin tin. They will be filled completely. Using a small spoon, push a teaspoon of the jam into the center of each muffin. Stir the muffins with a skewer or chopstick in two or three figure eights to create a swirl of jam inside the muffins. Bake the muffins for about 17 to 19 minutes, rotating the pan about half way through. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack. Can be served while still warm.

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