From the kitchen of
Forget-Me-Not Bed & Breakfast
Galena/Elizabeth, Illinois

Ingredients 2 1/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt (optional) 1/2 cup sugar 1/2 cup milk, skim okay 1/2 cup sour cream, fat-free okay 1/3 cup vegetable oil 1 egg 1 Tbsp finely grated orange zest 1 cup thinly sliced strawberries about 1/3 cup strawberry jam Directions Preheat oven to 400¡F (200¡C). Butter standard muffin forms. In a large bowl, stir together flour, baking powder, baking soda, and salt. In a medium bowl, whisk together sugar, milk, sour cream, oil, egg, and orange zest until mixed. Stir in strawberries. Add to the dry ingredients and stir until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Cool in tins for 5 minutes. Makes 12 standard sized muffins.   Submitted by Christa and Richard Grunert on 3/3/00.

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