Tasty Filled Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Egg||1 , beaten|
|Milk||1 Cup (16 tbs)|
|Cooking oil||3 Tablespoon|
|Strawberry preserves||1⁄4 Cup (4 tbs)|
Stir thoroughly first 4 ingredients and 1/2 teaspoon salt.
Blend egg, milk, and oil; add to dry mixture.
Beat just till smooth.
Fill paper bake cup-lined muffin pans or greased muffin pans 2/3 full.
Top each with 1 teaspoon preserves.
Bake at 425° for 20 to 25 minutes.