Strawberry-Orange Muffins

We went strawberry picking this morning and ended up with a load of berries, so I made some delicious muffins this afternoon to help use up some of our bounty! This recipe is from the Williams-Sonoma cookbook Muffins and Quick Breads:

Strawberry-Orange Muffins

2 1/4 Cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 Cup sugar

1/2 Cup milk

1/2 Cup sour cream

1/3 Cup vegetable oil

1 egg

1 Tablespoon finely grated orange zest

1 Cup fresh strawberries, sliced thin

about 1/3 Cup strawberry jam

*Preheat oven to 400 degrees. Butter standard muffin tins.

*In large bowl, stir and toss together flour, baking powder, baking soda, and salt. Set aside. In 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 toothpick inserted in the middle comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove.

*Yields about 16 standard size muffins.

Note: If you want to try to be a little more health-friendy, you can use sugar free strawberry jam, whole wheat all purpse flour or splenda. I've done all three before and they still taste delish!