Who wouldn’t want to pick up their baking gloves and start preparing these eggless muffins stuffed with yummy jam.
•1-3/4 cups all-purpose flour
•1/2 cup sugar
•1 tablespoon baking powder
•1/2 teaspoon salt
•2 tsp. egg replacer (Orgran – No egg)
•2/3 cup milk
•1/3 cup butter, melted
•1/4 tsp. vanilla flavor powder
•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 replacer, milk, butter and vanilla flavor. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam topped muffins batter. Bake at 400° for 20-25 minutes or until golden. Garnish with Fresh strawberry and Serve.