Double Raspberry Muffins

1. 1

   Preheat oven to 375.

2. 2

   Grease a 12-cup muffin pan.

3. 3

   In a big bowl, whisk together the flour, baking powder, and salt.

4. 4

   In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.

5. 5

   Add the egg mixture to the flour mixture and stir until just blended.

6. 6

   Gently fold in raspberries.

7. 7

   Divide batter equally among prepared muffin cups.

8. 8

   Spoon 1 teaspoon raspberry jam in the center of each mound of batter.

9. 9

   Using the tip of a knife, swirl jam into batter.

10. 10

    Bake for 17-21 minutes or until tops are golden and a pick comes out clean.

11. 11

    Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

No additional tips available.