By now you know that I love muffins. They are such versatile, healthy and quick options for breakfast, mid morning or afternoon snack. I have a few favourites and here is one of them. Cornmeal adds a nice crunch and the homemade jam filling is such a perfect bonus when you bite or cut into these.
Ingredients:
1 1/2 cup cornmeal
1 1/2 cup buttermilk
2 1/2 cup all purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 eggs lightly beaten
3/4 cup butter melted
Strawberry jam
Instructions:
Combine cornmeal and milk, let stand for about 10 minutes.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend in cornmeal mixture, eggs and melted butter, stirring just until moistened.
Spoon batter into greased muffin tins, filling each 3/4 to the top of the muffin cup. With a small spoon, shape a well in the centre of each muffin. Fill each well with about 1 tsp of strawberry jam.
Bake in 400F oven for 20 to 25 minutes. Makes 14 to 16 muffins.
Tips:
I used a large scoop to measure quantity when filling the muffin pan.
Choose your favourite flavour of jam for the filling. I make my own jam and have used Strawberry, Peach and Blueberry for the filling. Very delicious!
These muffins freeze well.
