Citrus-Corn Madeleines With Raspberry Confiture

1. 1

   Preheat oven to 400F Prepare a pastry bag with the narrowest straight tip you own which will still allow the raspberry seeds to pass through (or cut the corner off a zip top bag and attach the tip to the cut corner).

2. 2

   Whisk together corn muffin mix, egg, milk and citrus zests.

3. 3

   Let stand 4 minutes, then whisk again before portioning.

4. 4

   Spray a madeleine tin or mini-muffin pan (sized to make 12 pieces) with non-stick spray, or lightly grease with oil or butter.

5. 5

   Fill each indentation with a heaping tablespoon of batter.

6. 6

   Bake in preheated oven 8 minutes.

7. 7

   Meanwhile, place the raspberry preserves in the pastry bag.

8. 8

   After 8 minutes, remove the tray from the oven and plunge the straight tip into the center each cakelet about halfway.

9. 9

   Slowly fill with jam until it just barely begins to leak out the hole.

10. 10

    Return the tray to the oven 2-4 minutes - 2 minutes for just-done, 4 minutes for golden and crisp.

11. 11

    Transfer to a cooling rack, or eat warm with more jam and a glass of milk.

* Per serving · 4 servings · Values may vary.