Raspberry Corn Muffins

Total Time:
1 hr
Prep:
10 min
Inactive:
20 min
Cook:
30 min

Yield:
12 large muffins
Level:
Easy

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
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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Low-Fat Raspberry-Corn Muffins

    Recipe courtesy of Food Network Kitchen