Prep Time 10m
Cook Time 15m
Ready Time 40m
Yield 12 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon peel
  • 1/3 cup Crisco® Pure Canola Oil
  • 1/4 cup Smucker's® Seedless Strawberry Jam
  • 3/4 cup fresh strawberries, diced
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 12 muffin cups lightly with no-stick cooking spray. Or use paper or foil cupcake liners.
  • Step 2Combine flour, baking powder, salt and sugar in medium bowl. Beat egg with buttermilk in small bowl. Stir in vanilla, lemon peel, oil and jam. Stir buttermilk mixture and diced strawberries into flour mixture just until blended. Divide mixture between prepared muffin cups.
  • Step 3Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Serve warm.
  • TipThese muffins are best if baked just before serving. If made in advance, wrap in foil; heat 10 minutes at 300°F.
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