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Raspberry Corn Bread Muffins Recipe

Raspberry Corn Bread Muffins Recipe photo by Taste of Home

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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

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Raspberry Corn Bread Muffins Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 24 Servings

15 40 55

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, 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. Yield: about 2 dozen.

Nutritional Facts 1 serving (1 each) equals 209 calories, 9 g fat (5 g saturated fat), 40 mg cholesterol, 338 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Raspberry Corn Bread Muffins in Quick Cooking September/October 2002, p29

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Raspberry Corn Bread Muffins

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(1-1) of 1 reviews

Reviewed on Jun. 19, 2010 by my.recipe.box84

I'm not a big cornmeal person but these muffins are to die for. I used strawberry jam instead of the raspberry preserves since that was what I had on hand. NOT for someone who is calorie conscious, they are very buttery.