Raspberry Corn Bread Muffins

The Daycare Lady's Note:

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

• Total Time: 16 mins
• Prep Time: 15 mins
• Cook Time: 1 mins

Ingredients:

Serves: 24

Yield: 2.0 dozen m ...

• 3 cups all-purpose flour
• 1 cup cornmeal
• 1 cup sugar
• 6 teaspoons baking powder
• 1 ½ teaspoons salt
• 2 eggs
• 1 ½ cups milk
• 1 cup butter or 1 cup margarine , melted
• ½ 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.