Filled Corn Muffins Recipe
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 beaten egg
1 cup milk
3 tablespoons cooking oil
1/4 cup strawberry preserves
Directions
Stir together flour, cornmeal, sugar, baking powder, and salt.
Blend egg, milk, and oil; add to dry mixture.
Beat just till smooth.
Fill paper bake cup-lined or greased muffin pans 2/3 full.
Top each with 1 teaspoon preserves.
Bake at 425° for 20 to 25 minutes
Blend egg, milk, and oil; add to dry mixture.
Beat just till smooth.
Fill paper bake cup-lined or greased muffin pans 2/3 full.
Top each with 1 teaspoon preserves.
Bake at 425° for 20 to 25 minutes
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