Categories: Breakfast, Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup raspberries
- 1/4 cup seedless raspberry jam
Directions
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Preheat oven to 375°.
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Grease a 12-cup muffin pan.
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In a big bowl, whisk together the flour, baking powder, and salt.
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In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
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Add the egg mixture to the flour mixture and stir until just blended.
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Gently fold in raspberries.
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Divide batter equally among prepared muffin cups.
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Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
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Using the tip of a knife, swirl jam into batter.
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Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
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Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.