Corn Muffins With Raspberry Jam |
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Prep Time: 30 Minutes Cook Time: 48 Minutes |
Ready In: 78 Minutes Servings: 6 |
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In 'Flour' by Joanne Chang Ingredients:
2 3/4 cups unbleached all-purpose flour |
1 cup medium coarse yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1/4 cup unsalted butter, melted |
3/4 cup packed light brown sugar |
3 eggs |
1 cup milk, at room temperature |
1/3 cup canola oil |
3/4 cup creme fraiche, at room temperature |
3/4 cup raspberry jam |
Directions:
1. Position an oven rack in the center of the oven; preheat to 350°.
2. Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
3. In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
4. In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
5. In another big bowl, whisk the eggs until well blended.
6. One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
7. Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
8. Spoon about 1/4 cup batter into each prepared muffin cup.
9. Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
10. Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
11. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
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