6 tablespoons (3/4 stick) butter, warm melted
1 cup brown sugar
3 tablespoons sour cream
1 cup strawberry jam
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Cinnamon and sugar to sprinkle
Directions - Strawberry Jam Muffins:
Position the rack in the center of the oven. Preheat the oven to 350 degrees. Grease and flour a standard 12-muffin pan or line with paper cups.
In a bowl whisk the melted butter with the brown sugar. Beat in the eggs, sour cream and strawberry jam.
In another bowl thoroughly whisk together flour, baking powder, cloves, cinnamon, and nutmeg. Mix dry ingredients well.
Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Do not over mix - the batter should not be smooth.
Pour the strawberry muffin batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.
Recipe yields 12 strawberry muffins.