Jam-Filled Muffins (12 servings) 1 and 3/4 cups all-purpose flour 1/2 cup sugar 1 Tablespoon baking powder 1/2 teaspoon salt 2 large eggs 2/3 cup milk 1/3 cup butter - melted 1 teaspoon grated lemon peel 1/2 cup raspberry or strawberry jam (or whatever jam you like) Prepare a 12-cup muffin tin by greasing the cups or lining them with muffin papers. Preheat the oven to 400 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Mix well. In a separate medium bowl, lightly beat the eggs. Add the milk, melted butter and grated lemon peel. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined and moistened. Spoon 1/2 of the batter into the prepared muffin cups, filling each cup about 1/3 full. Make a well in the center of each muffin to make room for the jam. You can do this just by poking the middle of the batter in each cup with your fingers. Place about one Tablespoon of jam in each space you made. Spoon the remaining batter over the jam so each cup is 2/3 to 3/4 full. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Let the muffins cool at least 15 minutes before enjoying. Delicious muffins with a surprise in middle... your favorite jam. I'll sometimes add 1 teaspoon of vanilla to the batter as well. Mr Breakfast would like to thank kingrichard for this recipe. Recipe number 2907. Submitted 8/17/2010.