Garibaldis

1. 1

   Preheat the oven to 350F.

2. 2

   Butter and flour a standard muffin tin.

3. 3

   Combine the flour, baking powder, and salt in a large bowl.

4. 4

   In a separate bowl, cream the butter with the sugar until pale and fluffy.

5. 5

   In a third bowl, combine the eggs, vanilla, and milk and add to the butter mixture in three additions, alternating with the flour mixture, scraping the sides as needed.

6. 6

   Pour the batter into the muffin cups, filling them three-fourths full, and bake until a toothpick inserted into the center comes out clean and the muffins spring back when touched in the center, 15 to 20 minutes.

7. 7

   Remove from the oven, let cool for about 10 minutes, and turn out onto a wire rack to cool completely.

8. 8

   If the jam is too thick and sticky to spread without tearing the muffins, heat it slightly in a small pan over medium-low heat or in the microwave.

9. 9

   Spread around the sides and tops of the muffins and roll in the sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.