Raspberry Corn Bread Muffins
- Ready In:
- 16mins
- Ingredients:
- 9
- Yields:
-
2 dozen muffins
- Serves:
- 24
ingredients
- 3 cups all-purpose flour
- 1 cup cornmeal
- 1 cup sugar
- 6 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 2 eggs
- 1 1⁄2 cups milk
- 1 cup butter or 1 cup margarine, melted
- 1⁄2 cup raspberry preserves
directions
- 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.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.