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Black Raspberry Cornbread Muffins
Sweet jam inside tender cornbread muffins.
Course
Breakfast
Cuisine
American
Keyword
black raspberry, cornbread muffins, jam muffins
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Calories
180
kcal
Author
Lindsay Moe
Ingredients
1 ¼
cups
all-purpose flour
¾
cup
yellow cornmeal
¼
cup
granulated sugar
2
teaspoons
baking powder
½
teaspoon
salt
1 ¼
cups
milk
¼
cup
vegetable oil
1
egg
beaten
4
tablespoons
black raspberry jam
divided
Instructions
Preheat the oven to 400ºF. Grease a 12 cup muffin tin or line with paper liners.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
Add milk, oil, and egg and stir until just moistened.
Divide the batter evenly amongst the muffin tins.
Place 1 teaspoon of jam in the center of each muffin.
Bake 20 minutes or until a toothpick inserted in a muffin (avoiding the jam) comes out clean.
Allow the muffins to cool slightly in the pan before removing to a cooling rack to cool completely.
Nutrition
Calories:
180
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
116
mg
|
Potassium:
157
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
60
IU
|
Vitamin C:
0.6
mg
|
Calcium:
63
mg
|
Iron:
1
mg