Nutty Fruit-Filled Muffins

On a recent trip down the baking aisle I noticed some parchment paper cups. I had never seen them before. I just want to say that these take the guesswork out of muffin baking. Cupcakes are a no brainer . . . you use paper cups. But muffins are always a guess. I like the way they look without the paper, but I don't want to chance having to pry them out of the pan. For this reason parchment paper cups are great to use for butter tarts and muffins that can leave behind a sugary or fruity mess. The following recipe comes from my friend, Karin, shared during the days when we would get together for coffee and play dates with our kids.

Ingredients:

• 2 cups flour
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup butter, melted (or oil)
• jam filling

Streusel

• 1/4 cups nuts
• 3 Tbsp flour
• 3 Tbsp sugar
• 3 Tbsp butter, room temp
• 1/4 tsp nutmeg

Method:

1. Prepare muffin tins and pre-heat oven to 400 F.
2. Combine streusel ingredients, using a pastry blender to make a crumb mixture. Chill.
3. In a mixing bowl, combine dry ingredients.
4. In a separate small bowl, combine eggs, milk and melted butter, then stir into dry ingredients.
5. Fill each muffin tin with about a tablespoon of batter, making a small indentation.
6. Place a teaspoon of jam on each center and cover with the rest of the batter.
7. Sprinkle with crumb mixture.
8. Bake for 20 - 25 min.

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