Ingredients
1-3/4 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon ground cinnamon3/4 cups sugar1/3 cup canola oil1 large egg, room temperature, lightly beaten3/4 cup 2% milk10 teaspoons seedless strawberry or other jamTOPPING:1/4 cup butter, melted1/3 cup sugar1 teaspoon ground cinnamon
Preparation
Preheat oven to 350°. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes.
Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
