Cranberry Orange Muffins

-2 cups all purpose flour

-1/2 cup granulated sugar

-2 tsp baking powder

-1/2 tsp salt

-3/4 cup milk (room temp)

-1/2 cup unsalted butter, melted and cooled

-2 large eggs, room temp

-4oz Pear Ginger Jam

Preheat the oven to 350 degrees. Line muffin pan with paper liners; set aside. In a small bowl, whisk the flour, sugar, baking powder and salt together. In a medium bowl, whisk together the milk, butter and eggs until well combined. Add the flour mixture to the wet mix and stir with a spatula until just combined. Ad and fold in the Pear Ginger jam. Divide the batter evenly between the muffin cups and bake for 20-25 minutes or until a toothpick inserted into center comes out clean. Transfer muffins to wire rack to cool completely.