Raspberry Sour Cream Muffins - cooking recipe

Ingredients

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 cup cultured sour cream
raspberry jam

Preparation

Sift together first four ingredients into a mixing bowl.
In a separate bowl cream sugar and butter till fluffy light.
Blend in eggs, then sour cream.
Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
Spoon batter into greased muffin cups about half full.
Place a teaspoon of jam atop batter, then another spoon of batter over jam.
Bake at 350 degrees F for 20-25 minutes.