Jam Filled Muffins recipe

1-1/2 c. all purpose flour
1/2 c. whole wheat flour
2 ts. baking powder
1/2 ts. baking soda
1/2 ts. cinnamon, fresh ground if you can
1/2 ts. salt
1/4 ts. cloves, ground
1 c. plain yogurt OR 1 c. buttermilk
1/3 c. brown sugar, firmly packed
3 Tb. oil
1 Tb. molasses
1 egg
1/2 c. raspberry jam, seedless

Preheat oven to 400*.
Spray or line 12 cup muffin tin.
In a medium bowl, combine white and whole wheat flour, baking powder, baking soda, cinnamon, salt and cloves.
Mix well.
In a large bowl, whisk together yogurt, brown sugar, oil, molasses and egg until combined.
Gradually add flour mixture to egg mixture and stir until dry ingredients are moistened.
Do NOT over mix.
Fill each muffin cup 2/3 full.
Place a teaspoon of jam in center of each muffin.
Bake muffins until tops are firm and golden, about 20 minutes.
Cool pan on rack for 5 minutes, then remove to cool completely.