Raspberry Corn Muffins

By Pikachutherecipereader

These were delicious. My grand-kids also love them with strawberry jam.

Delish!
I made these and added fresh cooked sweet corn and folded in fresh raspberries...Perfect!!

These corn muffins are fabulous, they are so tender they just melt in your mouth!

Ingredients

• Ingredients
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup medium cornmeal
• 2 tablespoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups whole milk
• 1/2 pound unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup good raspberry preserves

Details

Servings 12
Preparation time 10mins
Cooking time 50mins
Adapted from barefootcontessa.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees.

Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.