A homemade breakfast sweet is the final component of Mom’s breakfast-In-bed menu. Cornmeal gives these morning muffins a bit of crunch. A dollop of Mom’s favorite jam gives the muffin sweetness and a bright pop of color.
Keep the electric mixer tucked away in the kitchen shelf. These easy-to-make muffins are made in a bowl with ingredients mixed together with a spatula. About 8 minutes before the muffins are done, remove them from the oven and use a spoon to make an indentation on the top. Fill the area with a dollop of Mom’s favorite fruit jam, then return to the oven for a final baking.
Ingredients
- 1¼ cup yellow cornmeal
- 1 cup flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- ½ cup buttermilk
- 4 Tbsp unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- 2/3 cup of your favorite fruit jam
Instructions
Preheat oven to 400 degrees. Lightly coat a muffin tin with 10 inserts with nonstick cooking spray. In a large mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, combine the milk, buttermilk, melted butter, egg and vanilla. Add the wet mixture to the dry ingredients. Mix until just combined. Mixture will be slightly lumpy.
Divide batter evenly among muffin inserts. Bake until edges are set and centers are soft but not wet; approximately 8 to 10 minutes.
Remove muffin tin from oven. Gently press a teaspoon into center of each muffin to make an indentation about one-third of the way into each muffin. Spoon a heaping teaspoon of jam into each indentation.
Return muffins to oven; bake for 6 more minutes or until muffins are firm to the touch. Remove from oven; cool for 10 minutes. Remove muffins from pan.
