Raspberry Corn Muffins

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Line 12 large muffin cups with paper liners.
3. 3
   In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.
4. 4
   In a separate bowl, combine the milk, melted butter, and eggs.
5. 5
   With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.
6. 6
   Spoon the batter into the paper liners, filling each one to the top.
7. 7
   Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
8. 8
   Cool slightly and remove from the pan.
9. 9
   After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip.
10. 10
    Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle.
11. 11
    Repeat for each muffin.