Raspberry Corn Muffins

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Line 12 large muffin cups with paper liners.

3. 3

   In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

4. 4

   In a separate bowl, combine the milk, melted butter, and eggs.

5. 5

   With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended.

6. 6

   Spoon the batter into the paper liners, filling each one to the top.

7. 7

   Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.

8. 8

   Cool slightly and remove from the pan.

9. 9

   After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip.

10. 10

    Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle.

11. 11

    Repeat for each muffin.

No additional tips available.