Raspberry Preserves by Mar Alonso
Sarah and I love to make these jam-filled muffins together. We call them "Jammies" and we like to eat them in our "jamas".
Jammies
2 cups self-rising flour
2 tablespoons sugar
1 egg
1/4 cup melted butter
1 cup milk
jam
Mix flour and sugar together in a medium size bowl. In another bowl, mix together egg, melted butter and milk. Stir the wet ingredients into the dry ingredients just until combined. Fill muffin tins 2/3 full and top with 1/2 teaspoon of favorite jam or jelly. Bake at 425 degrees for 20 minutes.
Makes 8-10 muffins
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