Sweet Cornmeal Surprise Muffins

Perfectly tote-able and totally tasty, these moist muffins filled with a burst of berry jam are perfect for breakfast or a snack accompanied by a cold glass of milk and some fresh fruit.

• Ready In: 35 mins
• Yields: 12 muffins

Ingredients

• 3⁄4 cup cornmeal
• 1 1⁄4 cups milk
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2⁄3 cup granulated sugar
• 1  egg
• 1⁄2 cup plain yogurt (not fat free)
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla
• 1⁄4 cup  berry  jam, divided

Directions

1. Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
2. In a medium bowl, combine cornmeal and milk; set aside for 3 minutes.
3. In a large bowl, combine flour, baking powder, baking soda and salt. Whisk sugar, egg, yogurt, butter and vanilla into milk mixture; pour over dry ingredients and stir just until moistened.
4. Spoon enough batter into prepared muffin pan to fill cups just under half full.
5. Spoon 1 teaspoons of jam into the center of each cup and top with remaining batter. Bake for 20-25 minutes or until tops are firm to the touch. Let cool in pan for 10 minutes. Transfer to rack to cool completely.
6. COOKING TIP: Be sure to use plain yogurt without any added gelatin for best results in baking.