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Preserve Filled Muffins


14 oz All purpose flour
1½ t Baking powder
½ t Salt
2.5 oz Butter, melted
6 oz White sugar
1 ea Egg
6 oz Milk
4 oz Lyons Fruit Preserves

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Lightly spray 12 muffin tins with baking release spray. Sift together flour, baking powder, and salt. In a separate bowl, whisk together butter, sugar, egg, and milk. Mix the wet ingredients into the dry ingredients until just combined. Fill tins one half full of batter, add 2 tsp jam, and top with rest of batter. Bake in a 350°F oven for 20-25 minutes.

Makes 12 muffins.

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