Recipe by Janet Gill, Canton, Ohio
First place, Quick Breads (Muffins), 2017
Baking temperature: 400 degrees
Baking time: 14-18 minutes
Yield: 12
Ingredients
- 2 c King Arthur All-Purpose Flour
- ¾ c sugar
- 1 t baking powder
- 1 t baking soda
- ¼ t salt
- 2 T poppy seeds
- 1 c sour cream
- ½ c vegetable oil
- 2 eggs
- 2 T milk
- ½ t vanilla
- ½ t lemon extract
- 1 T lemon zest
Filling:
- ¼ - 1/3 c strawberry or raspberry jam
Glaze:
- ¾ c powdered sugar
- 2 t lemon juice
- 2 t strawberry or raspberry jam
Instructions
- Preheat oven to 400 degrees. Grease 12 muffin tins or fill with paper liners
- In large bowl whisk together flour, sugar, baking powder, soda, salt and poppy seeds. In another bowl, whisk remaining muffin ingredients then add to flour mixture. Stir just until combined
- Fill muffin tins half full with batter. Drop 1 t jam into center of each muffin. Spoon remaining batter over tops of muffins, carefully covering jam
- Bake at 400 degrees for 14-18 minutes or until tops are golden brown and toothpick comes out clean from center of muffin. Remove from tins after 10 minutes
- Stir glaze ingredients together. Spread over tops of warm muffins