Jelly-Stuffed Corn Muffins
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Gina Marie Miraglia Eriquez
- Put oven rack in middle position and preheat oven to 425°F. Generously butter muffin cups.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together eggs, buttermilk, and butter in another bowl, then stir into flour mixture along with pimentos until just combined.
- Divide batter among muffin cups (about 1/3 cup each) spoon ½ Tablespoon preserves in middle of each muffin and use the tip of a knife to push through the center and bake until pale golden, about 12 minutes. Turn out muffins onto a rack and cool to warm.