2 C. all purpose flour
1 T. baking powder
1/8 tsp. salt
1/2 C. sugar
2 large eggs
1 C. milk
6 T. vegetable oil
1 tsp. vanilla extract
~4 T. jelly, any flavor (I used raspberry)

1/4 C. butter
1/4 C. sugar

Preheat the oven to 375 degrees. Line 12 muffin C. with muffin papers. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar. Lightly beat the eggs in another bowl. Beat in the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. Fill each muffin C. about 1/3 of the way and make a well in the center with a spoon. Add ~1 tsp. of jelly and then top with the remaining batter. Bake for ~15 minutes, until the muffins are golden brown and spring back when pressed lightly. Meanwhile, melt the butter in a shallow bowl and place the sugar in a second bowl. When the muffins are baked let them cool in the pan for about 5 minutes. Dip the tops of the muffins in the butter and then in the sugar and place on a wire rack to cool completely. I like these muffins best when they are really fresh and still a little warm but they will also keep in an air tight container for 3-4 days.