----------------------------NORMA WRENN NPXR56B---------------------------- 2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

1 Egg

1 tb Finely grated orange zest

1 c Fresh strawberries; thinly

-sliced 1/8"; pat dry -between paper towels to -keep juices from coloring -the batter 1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins. Source: Muffins & Quick Breads Williams-Sonoma Kitchen Library