Corn Muffins with Blackberry or Raspberry Jam
Ingredients
- 2 3/4 cups unbleached all-purpose flour
- 1 cup medium coarse yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 3 Farmland Fresh Dairies large eggs
- 1 cup Farmland Fresh Dairies Organic Whole milk at room temperature
- 1/3 cup canola oil
- 3/4 cup crème fraiche, at room temperature
- 3/4 cup blackberry or raspbery jam
Step Two - Butter a standard 12-cup muffin tin, or coat with nonstick cooking spray, or line with paper liners. with paper liners.
Step Three - In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
Step Four - In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
Step Five - In another large bowl, whisk the eggs until well blended.
Step Six - One at a time, whisk the milk,then the oil, then the crème fraiche, and finally the butter-sugar slurry into the eggs. slurry into the eggs.
Step Seven - Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty. ingredients are well combined; the batter will be thick and pasty.
Step Eight - Spoon about 1/4 cup batter into each prepared muffin cup.
Step Nine - Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim. 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
Step Ten - Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip. back when pressed with a fingertip.
Step Eleven - Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
Total preparation time - One hour and 18 minutes
Serves - 12 Muffins
