CORNucopia

What could be better than an abundance of corn muffins . . . with jam? Using a pastry bag to make them! These little bites of heaven don't come out dry (so long as you don't over mix) and have a little burst of raspberry in the center. Which comes from that pastry bag. I usually use Polaner Raspberry Jam when I make these. Of course, you can just eat them as plain corn muffins and they're still a treat. But why would you want to do that?

You can store these muffins in an airtight container for a few days and they also keep well in the freezer; the batter can also be made a day in advance and then baked off when you're ready to munch. I like to use an ice cream scoop for my muffins. That way they all come out the same and bake evenly.

PS You can make these with or without a mixer. You don't need Hulk type muscles to whip up this batter.

Raspberry Corn Muffins
Ina Garten
Makes 12-15 Muffins

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
Raspberry Jam

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

After the muffins have cooled, fill a pastry bag half way with raspberry jam. Using a star tip, squeeze the jam into the muffin until it overflows to the muffin top.