Raspberry Corn Bread Muffins

9 ingredients
3 steps

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

  1. 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. 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. 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.

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