Raspberry Jam-drop Cornmeal Muffins

Name: Raspberry Jam-drop Cornmeal Muffins
Cook time: 30 min
Ingredients: 1 cup plain flour; 3/4 cup cornmeal (or fine polenta); 2 tsp baking powder; 1/2 tsp bicarb soda; 3/4 cup caster sugar; 1/2 cup vegetable oil; 3/4 cup buttermilk; 1 tsp vanilla extract; zest from 1 lemon; 1 egg; raspberry jam

Kristy Komadina

September 19, 2012

Raspberry Jam-drop Cornmeal MuffinsKristy Komadina

easyTime:< 30 mins

This is a simple one bowl recipe that you can whip up at a moment’s notice. The cornmeal is what makes these muffins special. It gives the muffins a really lovely toothsome texture. You can substitute the raspberry jam for any fruits or berries.

Ingredients

1 cup plain flour
3/4 cup cornmeal (or fine polenta)
2 tsp baking powder
1/2 tsp bicarb soda
3/4 cup caster sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla extract
zest from 1 lemon
1 egg
raspberry jam

Method

Preheat your oven to 180°C. Line a 12 hole muffin tray with muffin papers.
In a mixing bowl, combine the flour, cornmeal, baking powder, bicarb soda and caster sugar with a whisk.
In a separate jug, whisk together the vegetable oil, buttermilk, vanilla extract, lemon zest and egg. Incorporate the wet ingredients into the dry ingredients.
Spoon the mixture evenly into the prepared muffin tray. Top each with a teaspoon of raspberry jam.
Bake for 18 - 20 minutes or until golden and cooked through.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.