2

cups

flour; unsifted

½

cup

sugar

1

tsp

baking powder

½

tsp

baking soda

½

tsp

salt

¼

cup

buttermilk

4½

Tbs

butter; melted

2

large

eggs

1

tsp

vanilla extract

¼

cup

strawberry jam

1

Heat oven to 190°C. Grease 12 muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

2

In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. (Batter should be lumpy.) Using ice-cream scoop or large spoon, divide batter among greased cups.

3

Fill pastry bag fitted with small, 5mm-round tip with jam. (Or fill a small scalable plastic bag with jam; snip a small hole in one comer to form opening from which to pipe jam.) Pipe about 1 teaspoon jam deep into centre of batter in each cups, pulling tip out while squeezing to leave a jam centre on top of muffin.

4

Bake 20 to 25 minutes or until tops spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.