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Serve these muffins warm with a dusting of powdered sugar.
Preheat Oven to 400 degrees.In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs and add the milk, butter and grated lemon peel. Pour wet mixture into the dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a small well in the center of each muffin and add jam. Spoon remaining batter over the jam. Bake at 400 degrees for 20-25 minutes or until light golden brown.
Jam-Filled Muffin recipe, Kitchen Kettle red raspberry preserves, seedless red raspberry jam, Kitchen Kettle strawberry preserves, seedless strawberry jam, recipe contest winner
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Lisa Ann DiNunzio
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