Recipe courtesy of Ina Garten
Episode: Easy as Pie
Save Recipe Print
Total:
1 hr 10 min
Active:
20 min
Yield:
12 large muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Banana Muffins

Recipe courtesy of Food Network Kitchen

Blueberry Muffins

Recipe courtesy of Ina Garten

Banana Nut Muffins

Recipe courtesy of Tyler Florence

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Good Morning Muffins

Recipe courtesy of Ree Drummond

Corned Beef

Recipe courtesy of Alton Brown

Corn Chowder

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword