Double Raspberry Muffins

Directions

1. 1
   Preheat oven to 375.
2. 2
   Grease a 12-cup muffin pan.
3. 3
   In a big bowl, whisk together the flour, baking powder, and salt.
4. 4
   In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
5. 5
   Add the egg mixture to the flour mixture and stir until just blended.
6. 6
   Gently fold in raspberries.
7. 7
   Divide batter equally among prepared muffin cups.
8. 8
   Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
9. 9
   Using the tip of a knife, swirl jam into batter.
10. 10
    Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
11. 11
    Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.