Raspberry Corn Muffins

I’m just going to pretend I didnt neglect this blog for an entire month. I have never been a fan of cornbread, but I love corn muffins (this doesn’t make sense to many people, but there is indeed a difference between the two). Anyway, I made these little corn muffins a few weeks ago. I think you could substitute jam for the pie filling quite easily.

1 cup cornmeal
1 cup flour

1 tbsp baking powder

1/2 cup sugar
1 tsp salt
1 cup milk

2 eggs

1/3 cup melted butter or margarine

1/2 cup raspberry pie filling

1. Preheat oven to 400 degrees. Spray mini-muffin pan with non-stick cooking spray.

2. Mix milk, eggs, and butter in large bowl. Add cornmeal, flour, baking powder, sugar, and salt. Stir until just mixed – over-mixing is a big no-no for muffins!

3. Pour muffin batter into muffin tin, filling each cup about 1/3 full. Spoon raspberry pie filling over batter. Pour remaining batter into muffin tins. Bake 8-12 minutes, until light golden brown.


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