CORNBREAD MUFFINS WITH RASPBERRY CENTRES

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In North America we usually eat cornbread as a savoury side dish with soups, stews, or bbq but sweet cornbread with raspberry jam is another classic flavour combination that's also really delicious. This particular recipe comes from my favourite Youtube cook Beth Le Manach, and what's so genius about it is that Beth has baked the jam right in so you don't have to bother spreading it over a crumbly muffin in 'post-production' making these treats perfect for picnics and car trips and 3pm snacks at the office.

Cornmeal can be a difficult ingredient to find here in Australia but don't let that put you off - the only difference between cornmeal and polenta is how finely it's been ground - polenta is courser so the only thing substituting polenta for conrmeal will change is the texture of your muffin. I have worked out that the Coles health-food label polenta (as opposed to their standard polenta) is just about the right texture for this kind of baking so you can give that one a try before scouring speciality stores for the real thing.

Enjoy the recipe below and please leave me a comment below telling me which Youtube channels and gurus you love to watch... I'm hoping to discover some fabulous new ones!

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BETH'S CORNBREAD MUFFINS WITH RASPBERRY CENTRES

INGREDIENTS:

1 ¼ cup (137 g) of flour

1 ¼ cup (200 g) of corn meal ½ c (100 g) sugar 1 ¼ tbsp (10g) baking powder 1 ¼ (6 g) tsp salt ¾ cup (180 ml) oil 2 eggs lightly beaten 1 cup (240 ml) milk 2 tbsp (30 ml) melted butter for greasing tin 12 tsp (60 ml) raspberry jam 12 fresh or frozen raspberries

DIRECTIONS:

1. Preheat to 350 degrees F (175 C) and grease your muffin times with butter or a little vegetable oil.

2. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. Add the oil, eggs and milk and stir until combined.

3. Using an ice cream scoop,  fill each muffin mould half way and then add a 1 tsp dollop of the jam. Fill the moulds up with more batter and place a fresh or frozen raspberry on the top of each muffin.

4. Bake for 10-12 mins until slightly risen and cornbread looks set. Allow to cool slightly, remove from the tin and serve.

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