Raspberry Jam Filled Muffins

2 cups flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
3/4 cup milk
1/2 up butter, melted
1 tsp. vanilla
1/3 cup Heidi's Raspberry Jam

Preheat oven to 400 degrees F.
Combine the flour, sugars, baking powder and salt in a bowl.
In another bowl, add egg, milk, butter and vanilla and stir to combine.
Add the liquid to the dry ingredients, stirring until just moistened.
Fill muffin cups about 1/3 with batter, add 1 teaspoon of jam and top with more batter.
Muffin tins should be about 2/3 full. Bake 20 minutes, until a toothpick comes out clean.
Cool for 5 minutes and remove from muffins tins onto a rack to cool.

Click here for Heidi's Raspberry Jam