Name: Raspberry Corn Muffins (updated) | Recipes
Yield: Makes 12 to 16 large muffins
Ingredients: 3 cups all-purpose flour 1 cup sugar 1 cup fine cornmeal, such as Quaker 2 tablespoons baking powder 2 teaspoons salt 1½ cups whole milk ½ pound unsalted butter, melted 2 extra-large eggs ¾ cup good raspberry preserves

From the cookbook:

The Barefoot Contessa Cookbook - 25th Anniversary Edition

3 cups all-purpose flour
1 cup sugar
1 cup fine cornmeal, such as Quaker
2 tablespoons baking powder
2 teaspoons salt
1½ cups whole milk
½ pound unsalted butter, melted
2 extra-large eggs
¾ cup good raspberry preserves

Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.

In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.

Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.

Raspberry Corn Muffins (updated)

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