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Jelly-Stuffed Corn Muffins

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
15 mins prep

Recipe Filed Under
Fruit, American, Baking, Cooking With Kids, Easy, 30 Minute, Quick, Kid-Friendly, Nut Free, Snack, Breakfast & Brunch

Provided By: Gina Marie Miraglia Eriquez

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Ingredients

Serves:

1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups

1 cup yellow cornmeal

1/3 cup sugar

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup well-shaken buttermilk

6 tablespoons strawberry preserves

Directions

Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.

Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.

Whisk together eggs, buttermilk, and butter in another bowl, then stir into flour mixture along with pimentos until just combined.

Divide batter among muffin cups (about 1/3 cup each) spoon ½ Tablespoon preserves in middle of each muffin and use the tip of a knife to push through the center and bake until pale golden, about 12 minutes. Turn out muffins onto a rack and cool to warm.