1. Heat oven to 375F. Grease eleven 2 1/2- inch cast-iron popover or 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, 1/4- inch-round tip with jam. (Or fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into center of batter in each cups, pulling tip out while squeezing to leave a jam center 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. Country Living/Oct/93 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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|Serving Size: 1 Muffin (113g)|
|Recipe Makes: 11|
|Calories from Fat: 100 (32%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 209.1mg||64 %|
|Sodium 493.1mg||17 %|
|Potassium 108.1mg||3 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 44.5g|
|Protein 8.3g||12 %|
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Calories per serving: 312
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