¾ Cup cake flour
¾ teaspoon baking powder
⅛ teaspoon salt
¼ Cup butter
½ Cup sugar
1 teaspoon vanilla extract
¼ Cup milk
6 tablespoons Myrtle Creek Nursery Wild Huckleberry Preserves
2 Tablespoons flaked almonds
2 Tablespoons Myrtle Creek Nursery Wild Huckleberry Preserves
Sift together the flour, baking soda and salt. Cream the butter and gradually add sugar.
Stir in the vanilla and egg and beat well. Alternate flour mixture and milk into the mixture, beating well between each addition until smooth.
Spoon the batter into greased and floured muffin pans to 2/3 full. Place ½ Tablespoon (at the most!) Myrtle Creek Nursery Wild Huckleberry Preserves on the center of each muffin and press lightly into the batter.
Bake 25 minutes at 375 degrees.
Let cool in the pan for 10 minutes.
Decorate with small drops of preserves and sprinkle almond flakes on each muffin.
Makes 8- 12 muffins.