Ingredients
-
1 1/2
-
1 1/2
-
2 1/4
-
1
-
1 1/2
-
3/4
-
1/2
-
3
-
3/4
-
-
-
-
-
-
Directions
Cornmeal Jambuster Muffins, A family favorite The jam is already in the muffin Great for breakfast , Made these muffins as the recipe is written But my batch made 19 muffins not 12 , and I couldn’t of put more batter in the muffin tins because they were already filled to the top I found it a little hard to make a well in the muffin tins to put the jam in because they were so filled so after trying a few that way I just put half the batter then some jam then more batter and put my finger in the middle of the batter to bring up the jam I had used Blueberry Jam I do recommend looking at the muffins in 12 minutes to check because I went the 15 and I think it could of used a few minutes less, so it wasn’t as moist as I would of liked Considering I had extra muffins in the oven , 15 should of been perfect So if all you make is the 12 then definitely check the oven at 10 minutes Personally I didn’t find the blueberry jam sweet enough for the muffin, a little sweeter would of been nice I would try a raspberry or strawberry next time The flavor was good though and it was enjoyed with my cup of tea in the morning Thanks for sharing this recipe swiz58
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Steps
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1
Done
|
Combine Milk and Cornmeal. |
|
2
Done
|
Let Stand For 10 Minutes. |
|
3
Done
|
Line Baking Tin With Paper Muffin Cups. |
|
4
Done
|
Combine Dry Ingredients. |
|
5
Done
|
Blend Cornmeal Mixture, Eggs and Margarine. |
|
6
Done
|
Fill Muffin Cups. |
|
7
Done
|
Make a Well in Each Muffin. |
|
8
Done
|
Fill Each Well With 1 Tsp or More of Jam. |
|
9
Done
|
Bake in 400* Oven. |
|
10
Done
|
Check After 15 Minutes. |
|
11
Done
|
Cooking Time Varies With Oven and Muffin Size. |
