Prepare a cake pan or muffin tins by greasing and flouring pan.
Combine dry ingredients and wet ingredients separately.
Mix wet ingredients with dry ingredients until just combined. The batter will be lumpy.
Use roughly half your batter to partially fill cake pan or muffin tins. Fold jam into the remaining batter, and finish filling your baking dish. (This will prevent jam from sinking to the bottom.)
Bake 20 mins at 400F or until muffins spring back to touch.
note: these can be made egg-free by substituting 1 Tbsp of yogurt for the egg.