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BETH’S CORNBREAD MUFFINS WITH RASPBERRY CENTERS
Makes 12 muffins
INGREDIENTS:
1 ¼ cup (137 g) of flour
1 ¼ cup (200 g) of corn meal
½ c (100 g) sugar
1 ¼ tbsp (10g) baking powder
1 ¼ (6 g) tsp salt
¾ cup (180 ml) oil
2 eggs lightly beaten
1 cup (240 ml) milk
2 tbsp (30 ml) melted butter for greasing tin
12 tsp (60 ml) raspberry jam
12 fresh or frozen raspberries
METHOD:
Preheat to 350 degrees F (176 C).
In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Whisk together. Add the oil, eggs and milk and stir until combined.
Grease muffin tin with butter, using a pastry brush.
Using an ice cream scoop, fill half the scoop with batter and place into each well, add 1 tsp of the jam, then scoop second half of batter and place on top. Then top with a raspberry.
Bake for 10-12 mins until slightly risen and cornbread looks set. Allow to cool slightly and remove from the tin and serve.
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