Raspberry Corn Bread Muffins |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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These are my son's favorites. He calls them surprise muffins because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size. -Sue Santulli, Sea Girt, New Jersey From Quick Cooking 2003 Ingredients:
3 cups all-purpose flour |
1 cup cornmeal |
1 cup sugar |
6 teaspoons baking powder |
1 1/2 teaspoons salt |
2 eggs |
1 1/2 cups milk |
1 cup butter or 1 cup margarine, melted |
1/2 cup raspberry preserves |
Directions:
1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Serve warm. Yield: about 2 dozen.
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