Cornmeal Muffins With Blackberry Jam Recipes

1-BOWL BLACKBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard muffin tin with 10 paper liners, or lightly grease 10 tins and coat with flour (use fewer/more cupcake liners if adjusting the default number of servings). Shake out excess. (I found the butter/flour method to work well!)
• Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes. Also measure out almond milk in a liquid measuring cup and add apple cider vinegar and baking soda. Whisk to combine and set aside.
• To the flax egg, add maple syrup, organic cane sugar, and melted vegan butter (or oil) and whisk vigorously for 1 minute to dissolve sugar.
• Add applesauce and salt and whisk to combine. Then add almond milk mixture and whisk again to combine.
• Add almond meal, cornmeal and flour and whisk until just combined and no large lumps remain. The batter should be quite thick and scoopable. Add blackberries dusted with flour and gently fold into the batter.
• Scoop batter into muffin tins until almost full - there should the perfect amount for 10 (or 11) muffins (as original recipe is written // adjust if altering default number of servings).
• Bake on a center-positioned rack for 25-30 minutes (I found 26 minutes to be perfect) or until a toothpick inserted into the center comes out clean.
• Let cool for 15-20 minutes in the pan (to continue baking/firming up a little). Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.
• Will keep covered at room temperature for several days. Freeze for long-term storage (up to 1 month).

BLACKBERRY-CORN MUFFINS

Steps:

• 1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking papers and set aside.
• 2. Stir flour, cornmeal, sugar, baking powder, and salt together in a medium bowl using a whisk. Set aside. Whisk eggs, buttermilk, butter, and vanilla together in a medium bowl. Fold egg mixture into dry ingredients using a rubber spatula, mixing just until batter forms but remains slightly lumpy. Fold in blackberries.
• 3. Divide batter among muffin cups, sprinkle with sugar, and bake on top shelf of oven until muffins are golden and a wooden toothpick inserted in center tests clean, about 20 minutes. Release muffins from tin and transfer to a cooling rack; serve warm.

CORN MUFFINS WITH RASPBERRY JAM

Steps:

• Position an oven rack in the center of the oven; preheat to 350°.
• Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
• In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
• In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
• In another big bowl, whisk the eggs until well blended.
• One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
• 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.
• Spoon about 1/4 cup batter into each prepared muffin cup.
• 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.
• 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.
• Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

CORNMEAL MUFFINS

Steps:

• In a small bowl, combine the dry ingredients. Make a well in the center. Add the remaining ingredients; stir just until blended. Spoon into greased muffin cups. , Bake at 400° for 20 minutes or until a toothpick comes out clean. Remove to a wire rack; serve warm.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

CORNMEAL JAMBUSTER MUFFINS

Steps:

• Combine milk and cornmeal.
• Let stand for 10 minutes.
• Line baking tin with paper muffin cups.
• Combine dry ingredients.
• Blend cornmeal mixture, eggs and margarine.
• Fill muffin cups.
• Make a well in each muffin.
• Fill each well with 1 tsp or more of jam.
• Bake in 400* oven.
• Check after 15 minutes.
• Cooking time varies with oven and muffin size.