Jam-Filled Muffins

from: Taste of Home, 1997

Prep: 15 minutes
Bake: 20-25 minutes
Makes 1 dozen

1 3/4 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
2/3 cup milk
1/3 cup butter or margarine, melted
1 tsp. grated lemon peel
1/2 cup raspberry or strawberry jam

IN a large bowl combine flour, sugar, baking powder and salt.

IN a small bowl lightly beat eggs. Add milk, butter and lemon peel.

POUR into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined cups.

MAKE a well in the center of each; add jam. Spoon remaining batter over jam.

BAKE at 400 for 20-25 minutes or until golden.