Cornmeal Jam Beef Broccoli Buster Muffins
|Cornmeal||375 Milliliter (1 1/2 cups)|
|Sour milk/Buttermilk||375 Milliliter (1 1/2 cups)|
|All purpose flour||550 Milliliter (2 1/4 cups)|
|Granulated sugar||250 Milliliter (1 cup)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Eggs||3 , lightly beaten|
|Butter||174 Milliliter, melted (3/4 cup)|
|Strawberry jam||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
Combine cornmeal and sour milk; let stand for 10 minutes.
In large bowl, combine flour, sugar, baking powder, soda and salt; blend in cornmeal mixture, eggs and melted butter, stirring just until moistened.
Spoon batter into 16 paper lined muffin cups, filling each to top of liner.
With small spoon, shape well in centre of each muffin.
Fill each well with about 1 tsp (5 mL) strawberry jam.
Bake in 400Â°F (200Â°C) oven for 20 to 25 minutes or until firm to the touch.