Recipe - Jam Muffins

2 cup Unsifted allpurpose flour
3 tablespoon Sugar
1 teaspoon Baking soda
One fourth teaspoon Salt
One fourth cup Unsalted margarine
1 cup Buttermilk
1 lg Egg; lightly beaten
One fourth cup Strawberry or raspberry jam.

This recipe has only 3 tablespoons of sugar! From Reader's Digest, Great
Recipes for Good Health

For variety, fill muffins with a small piece of cheese, a prune, or One half tsp
chopped raisins instead of the jam.

Preheat oven to 375 F. Using one large or two small muffin pans, lightly
coat 12 2 1/2inch cups with nonstick cooking spray or use paper liners
and no spray.

In a large bowl, mix flour, sugar, baking soda and salt.

Melt margarine in small saucepan over moderate heat. Combine in a small
bowl with buttermilk, then beat in the egg with a fork. Add the mixture to
the dry ingredients, stirring only enough to moisten.

Spoon half the batter evenly into the muffin cups. With the back of a
spoon, make a shallow indentation in the batter in each muffin cup, then
spoon 1 tsp jam into each one. Top with the remaining batter, spreading to
cover the filling.

Bake 2025 minutes or until golden brown. Serve warm.

Makes 12 muffins. 149 calories, 5 g fat. Only 12 calories added sugar.

TNT shared with love to Amanda Lawrence. Sherilyn Schamber August 1997
Posted to TNT Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber
sherschm@concentric.net on Aug 31, 1997