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Pecan and Strawberry Jam Muffins

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“Camilla Saulsbury”
READY IN:
45mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°; grease a 12-cup muffin pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together sugar, egg, sour cream, butter, and vanilla until well blended.
  4. Add the egg mixture to the flour mixture and stir until just blended.
  5. Divide half the batter equally among prepared muffin cups.
  6. Spoon 2 teaspoons jam in the center of each cup of batter.
  7. Top with the remaining batter and sprinkle with pecans.
  8. Bake for 12-15 minutes or until tops are golden and pull away from the sides of the pan.
  9. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

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