INGREDIENTS:
1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup melted butter 1 egg | 1/3 cup milk 1 cup thawed frozen blueberries 1 cup thawed frozen raspberries About a cup of strawberry jam 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup melted butter 1 1/2 teaspoons ground cinnamon |
DIRECTIONS:
| 1. | Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups generously with margarine |
| 2. | Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place melted butter into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries and raspberries. Fill muffin cups half way and put a spoon of strawberry jam in the center. Continue filling muffin cup to the top and sprinkle with crumb topping mixture. |
| 3. | To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. |
| 4. | Bake for 20 to 25 minutes in the preheated oven, or until done. |
