Raspberry Corn Bread Muffins

Submitted by The Daycare Lady

"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"

 

• Ready In: 16mins
• Ingredients: 9
• Yields: 2 dozen muffins
• Serves: 24

ingredients

• 709.77 ml all-purpose flour
• 236.59 ml cornmeal
• 236.59 ml sugar
• 29.57 ml baking powder
• 7.39 ml salt
• 2 eggs
• 354.88 ml milk
• 236.59 ml butter or 236.59 ml margarine, melted
• 118.29 ml 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.