I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in place of the butter because I was feeding a child with a lactose sensitivity. I used a homemade strawberry freezer jam in these muffins. I did bake the muffins at 350* for 20 minutes, based on other reviews I'd read. For me, these were a mess. I had the same issue that another reviewer had--the jam bubbled through the muffin batter and made a mess all over my muffin tin and in the oven. I don't know what I did wrong but I'm not patient enough to try these again. Not only were these pretty much unedible, I had quite the mess to clean up after.
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I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in...