Cooking: 12 to 15 minutes

1. Preheat oven at 200°C / 400°F.
2. Brush the inside of 16 paper baking cups with melted butter. Place each cup inside another paper cup. Place in a muffin pan.
3. Mix the flour, sugar, salt and baking powder together in a mixing bowl.
4. Beat the eggs well. Add vanilla extract. Stir in the crème fraiche. Add the flour mixture and mix carefully; don’t stir too long!
5. Fill the prepared baking cups with the batter.
6. Press one teaspoon of preserve into the centre of the dough in each one.
7. Bake on the middle shelf for 12-15 minutes. 

Serve cold or warm as fresh as possible. They will be delicious cut in half and garnished with Bonne Maman strawberry preserves.