Garibaldis

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Butter and flour a standard muffin tin.
3. 3
   Combine the flour, baking powder, and salt in a large bowl.
4. 4
   In a separate bowl, cream the butter with the sugar until pale and fluffy.
5. 5
   In a third bowl, combine the eggs, vanilla, and milk and add to the butter mixture in three additions, alternating with the flour mixture, scraping the sides as needed.
6. 6
   Pour the batter into the muffin cups, filling them three-fourths full, and bake until a toothpick inserted into the center comes out clean and the muffins spring back when touched in the center, 15 to 20 minutes.
7. 7
   Remove from the oven, let cool for about 10 minutes, and turn out onto a wire rack to cool completely.
8. 8
   If the jam is too thick and sticky to spread without tearing the muffins, heat it slightly in a small pan over medium-low heat or in the microwave.
9. 9
   Spread around the sides and tops of the muffins and roll in the sprinkles.