Berry Rhubarb Jam-Filled Muffins with Strawberry Glaze

May 20, 2013

2 cups AP flour
1.5 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sugar
zest from 1 lemon
juice from 1/2 of a lemon
1 cup ricotta cheese (I used part skim)
2 large eggs

1 cup buttermilk
1 tablespoon vanilla extract
4 tablespoons unsalted butter (melted and cooled)
3/4 cups berry rhubarb jam (or substitute in your favorite flavor jam)
GLAZE
4oz light cream cheese (softened)
2 tablespoons butter (softened)

4 large strawberries

2.5 cups confectioners sugar
1/2 teaspoon vanilla extract

Muffins 1. Preheat oven to 350 degrees. Line muffin pan with 12 paper liners. In a large bowl, combine all dry ingredients. Set aside. 2. In another bowl, add lemon zest and sugar. Use the back of a spoon...
See the full directions on my site

Nutritions

Calories
391

Sodium
191mg
7% DV

Fat
8g
13% DV

Protein
6g
12% DV

Carbs
75g
25% DV

Fiber
3g
14% DV

Breakfast Baked