Raspberry Lime Polenta Muffins

11 ingredients
6 steps

Ingredients

  • 3/4 cups Flour
  • 3/4 cups Cornmeal
  • 1 teaspoon Baking Powder
  • 1/4 teaspoons Salt
  • 1 stick Unsalted Butter, Softened
  • 1/3 cups Raspberry Preserves Plus More For Topping, If Desired
  • 1-1/4 cup Sugar
  • 4 whole Eggs
  • 4 whole Egg Yolks
  • 1 dash Lime Zest
  • Optional For Topping: Confectioners' Sugar

Directions

  1. 1
    Preheat oven to 350 F and line two standard-size 12-count cupcake pans with liners.
  2. 2
    In a small bowl, combine flour, cornmeal, baking powder and salt. Set aside.
  3. 3
    In the bowl of a standing mixer, cream the butter, raspberry preserves and sugar together until creamy. Add the eggs, one at a time, beating well after each addition. Add the egg yolks and lime zest, and mix well. On low speed, add the flour mixture and mix just until blended.
  4. 4
    Fill the cupcake liners 1/2 to 3/4 of the way full of the batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans. When cool, sprinkle with confectioners' sugar and top with a teaspoon or two of raspberry preserves.
  5. 5
    Enjoy!
  6. 6
    Recipe adapted from Boston Uncommon.

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