Wednesday, October 20, 2010

Jam-Filled Cornmeal Muffins

A few days ago a craving randomly popped into my head for cornmeal muffins filled with jam.  Oddly enough, it turns out that my mom used to make them when I was young.  I haven't had them for what is probably at least 15 years because she threw out the recipe during some stupid healthy phase.  It contained something like a cup of butter, so you know they were good.  (What other treasures you might have thrown out, Mom, I will never know nor forgive you for).

Anyhow, I needed to make these muffins, partially to procrastinate from studying for a midterm I have tomorrow (why didn't I keep up with the readings?!), and partially because I'm really tired of making breakfast and these will keep the boy and I fed for a few days.

I adapted a much healthier cornmeal muffin recipe from the always lovely Crepes of Wrath, and spooned some jam into the batter.  The results were delicious, and satisfied whatever weird buried childhood memory craving I was having.  And the boy loves them, too, so everyone won this time.



Jam-Filled Cornmeal Muffins
adapted from the crepes of wrath and my mommy

1/2 cup granulated sugar
zest of 1 lemon
1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1/2 cup jam (I used raspberry, but it's really up to you)

Directions:
1. In a large mixing bowl, combine the sugar and lemon zest with your fingers until the sugar is a yellowish color. Add in the cornmeal, flour, baking powder, and salt. Add in the beaten egg, oil and milk, stirring until just combined.

2. Fill muffin cups half full.  Place 1/2-1 tbsp of jam onto batter.  Scoop in another spoonful of batter, until the muffin cup is 3/4 full.

3.  Bake at 400 degrees F for 20-25 minutes or until set and slightly golden.

4. Allow the muffins to cool before removing from the muffin tin. Makes about 15 muffins.



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