When I was little, my Mom used to bake her face off. Cookies, muffins galore! One of my favourites were cornmeal “jam-buster” muffins! Oh, man were they good! Delicious muffins with a jammy surprise? Yes please!
And now, a taste of my childhood!
- 1 ½ cups cornmeal
- 1 ½ cups buttermilk
- 2 ¼ cups flour
- 1 cup sugar
- 1 ½ tsp. baking powder
- ¾ tsp. baking soda
- ½ tsp. salt
- 3 eggs, lightly beaten
- ¾ cup butter, melted
- Strawberry jam
1. Combine cornmeal and buttermilk. (I’ve never used buttermilk before and didn’t realize how awful it smells!) Let stand for 10 minutes.
2. In a large bowl, combine flour, sugar, baking powder, baking soda (which I forgot to add when I made them — Oops!) and salt. Blend in cornmeal mixture, eggs and melted butter, stirring just until moistened.
3. Spoon batter info muffin tins lined with paper baking cups, filling each just to the top of the paper liner. With a small spoon, shape a well in the centre of each muffin. fill each well with about 1 tsp of strawberry jam. Bake in 400° F oven for 20 to 25 minutes. Makes about 16 muffins!
Now, like I said, I accidentally forgot to add in the baking soda, and my wells were kinda lame, but they still turned out really good! Next time I may fill the cups half-way and add the jam, and then put another bit of batter on top. Also, I used raspberry jam instead of strawberry, since that’s what I had in the house. I encourage experimenting with your jams! I found 20 minutes was the perfect baking time, but my oven is the devil and runs a little hot.
Mine turned out nothing like the picture in the cookbook. Oh well!
Happy Friday ya’ll! :) I’ll have an exciting newsy update for ya’ll sometime next week too!
Also, a little self promoting: Check out my post at In it to Gym it!