French In A Flash: 80-Cent Citrus Corn-Muffin Madeleines With Raspberry Confiture Recipe – a delicious recipe with corn muffin, egg, milk, orange, lemon, raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F.
2
In a large bowl, whisk together the corn muffin mix, egg, milk, and citrus zests. Allow to sit for 4 minutes. Then stir again quickly just before dolloping it into the Madeleine pans.
3
Spray one 12-madeleine pan with nonstick cooking spray, or grease lightly with vegetable oil or butter. Spoon one overflowing tablespoon full of batter into each shell mold. Bake for 8 minutes.
4
After 8 minutes in the oven, pull the madeleines out. Using a pastry bag filled with the raspberry jam, and a tip that is narrow enough to poke a precise hold in the madeleines, but wide enough not to get blocked up by seeds, stab a hole halfway into the center of each madeleine, and pipe the jam in slowly just until the jam fills the hole and starts coming out around the top of the madeleine. Little bullet holes for bleeding hearts. Bake 2 to 4 more minutes-2 minutes until done; 4 minutes until golden and crisp.
5
Now you have some traditional French cakes flavored with a dash of American ingenuity. Transfer to a cooling rack to cool, or eat warm with extra jam and a cold glass of milk.
70
kcal
Calories
3
g
Fat
6
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box Jiffy corn muffin mix, 1 egg, 1/3 cup whole milk, Zest of 1/2 orange, and more.
Yes, French In A Flash: 80-Cent Citrus Corn-Muffin Madeleines With Raspberry Confiture Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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