Instructions: 1. Heat oven to 375F. Grease eleven 2 1/2- inch cast-iron popover or muffin-pan cups. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

2. In small bowl, with wire whisk, combine buttermilk, butter, eggs, and vanilla. Stir into flour mixture just until moistened. (Batter should be lumpy.) Using ice-cream scoop or large spoon, divide batter among greased cups.

3. Fill pastry bag fitted with small, 1/4- inch-round tip with jam. (Or fill a small scalable plastic bag with jam; snip a 1/8- inch hole in one comer to form opening from which to pipe jam.) Pipe about 1 t jam deep into center of batter in each cups, pulling tip out while squeezing to leave a jam center on top of muffin.

4. Bake 20 to 25 minutes or until tops spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and serve warm.

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