RASPBERRY CORN BREAD MUFFINS

Raspberry Corn Bread Muffins image

These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size. -Sue Santulli, Sea Girt, New Jersey

Provided by Taste of Home

Time 55m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
1 cup cornmeal
1 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
1-1/2 cups milk
1 cup butter, melted
1/2 cup raspberry preserves

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves.

Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 338mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.