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Recipe: Corn Muffins Filled with Preserves


This is a quick and easy recipe spin on an ordinary corn muffin. There's a grocery chain in upstate New York that makes the most wonderful muffins…. all kinds…. when they first came into the area, they had a wall of muffins…. no lie… there must have been 20 varieties. In any case, I cannot take credit for coming up with this spin on a corn muffin…. I played with my recipe until I got it like the store’s.

You can use any corn muffin recipe that you like…. or even the quick Jiffy boxed mix if you prefer. Now I know "only from scratch snobs" will turn their nose up at using a box mix… but let’s be honest here… sometimes it just works out better time-wise and ingredient wise…. I’m not judgemental.

All you have to do is make your corn bread batter, fill the tin about 1/3 of the way… add 2 teaspoons of your favorite preserves and then add more batter to fill the muffin tin about 2/3s full.

Don't skimp on the preserves... a mistake I made in an earlier test batch... what seems like a lot isn't... make sure to use 2 heaping teaspoons of preserves... add batter... it will likely come close to filling the muffin tin.. but I did get a nice height on my muffin top.

Do not over bake… another mistake that I made in an earlier test batch. Test after 12 minutes to see if a pick comes out clean….. actual baking time should be about 15 minutes.

Just a quick tip:

After mixing your corn muffin batter, let it stand for about 4-5 minutes to “rest”…. This will make for muffins that will rise higher.







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Recipe: Corn Muffins Filled with Preserves

All you need:

Corn muffin batter (scratch recipe or Jiffy boxed mix)
Preserves

All you need to do:

Preheat the oven to 400 degrees F.

Line a muffin tin with liners or spray with cooking oil.

Follow corn muffin mix instructions.

Allow the batter to rest for 4-5 minutes.

Fill the muffin tin 1/3 full with batter.

Add 2 heaping teaspoons preserves over it.

Add muffin batter to cover the preserves and tin should be at least 2/3 full (I usually fill mine more to have nice high muffin tops).

Bake for 12-15 minutes at 400 degrees F. (Test after 12 minutes with a pick… if it comes out clean (no batter) then they’re done.

2 comments:

sherri September 14, 2009 at 7:16 PM  

I'm trying this. Sounds great.

Linda September 17, 2009 at 11:02 AM  

Enjoy! These are easy... just don't over bake...otherwise they will be dry

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