Ingredients for Cornmeal Jambuster Muffins
- 1 cup cornmeal
- Buttermilk
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted unsalted margarine
- 1 teaspoon or more of your favorite jam, per muffin
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How to Make Cornmeal Jambuster Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 cup milk and 1 cup cornmeal. Let stand for 10 minutes to allow the cornmeal to absorb the liquid.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup melted unsalted margarine.
- Gently fold the wet ingredients (cornmeal mixture, eggs, and margarine) into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full with the batter.
- Make a small well in the center of each muffin.
- Fill each well with 1 teaspoon (or more, to taste) of your favorite jam.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 15 minutes. Cooking time may vary depending on your oven and muffin size.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
73g
Fat
13g
Carbs
16g
