Cornmeal Jambuster Muffins

"A family favorite. The jam is already in the muffin. Great for breakfast."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:




  • Combine milk and cornmeal.
  • Let stand for 10 minutes.
  • Line baking tin with paper muffin cups.
  • Combine dry ingredients.
  • Blend cornmeal mixture, eggs and margarine.
  • Fill muffin cups.
  • Make a well in each muffin.
  • Fill each well with 1 tsp or more of jam.
  • Bake in 400* oven.
  • Check after 15 minutes.
  • Cooking time varies with oven and muffin size.

Questions & Replies

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  1. Made these muffins as the recipe is written. But my batch made 19 muffins not 12 , and I couldn't of put more batter in the muffin tins because they were already filled to the top. I found it a little hard to make a well in the muffin tins to put the jam in because they were so filled so after trying a few that way I just put half the batter then some jam then more batter and put my finger in the middle of the batter to bring up the jam. I had used Blueberry Jam. I do recommend looking at the muffins in 12 minutes to check because I went the 15 and I think it could of used a few minutes less, so it wasn't as moist as I would of liked. Considering I had extra muffins in the oven , 15 should of been perfect. So if all you make is the 12 then definitely check the oven at 10 minutes. Personally I didn't find the blueberry jam sweet enough for the muffin, a little sweeter would of been nice. I would try a raspberry or strawberry next time. The flavor was good though and it was enjoyed with my cup of tea in the morning. Thanks for sharing this recipe swiz58 .


i collect cookbooks( I have a problem) I try at least one new recipe a week, sometimes several. Sometimes i will get hooked on a particular cuisine, course or ingredient. The kids still remember the cookie summer and our middle son is finally at a point where he will eat Greek gain.
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