Jam or Jelly Filled Muffins

Submitted by Mary Kula, Mrs Wages Test Kitchens

Great for brunches or a family treat, try making your own fresh blueberry jam or jelly with Mrs. Wages® Fruit Pectin Home Jell® Fruit Pectin or you can use prepared blueberry jam to save time.

Servings: 12 muffins
Prep: 25 minutes
Bake: 20 minutes

Ingredients
1/4 cup butter, cubed
2 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup plain yogurt
1/2 cup milk
1 egg, lightly beaten
1 tsp vanilla extract
1 cup blueberry jam or jelly
Confectioners’ sugar, optional

Directions

Preheat oven to 425°F.
In a small saucepan, melt butter over low heat; set aside to cool.
In a large bowl, combine the flour, sugar, baking powder and salt. In another large bowl, combine the yogurt, milk, egg and vanilla; stir into dry ingredients just until moistened.
Spoon half of batter into 12 greased or paper-lined muffin cups. Place 1 tsp jam or jelly in the center of each; top with remaining batter.
Bake for 20-25 minutes or until golden brown. Cool for 5 minutes; remove from pan to wire rack. Dust with confectioners’ sugar if desired. Serve warm with remaining jam or jelly.