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. 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.