Corn muffins with raspberry jam from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 55) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on October 25, 2019

    I got 14 muffins plus a small bonus one, but the baking time was the same. I prepared the batter the night before, so it was quite thick when I scooped it. There only seemed room for 1-2 tsp jam per muffin, and I wasn't sure if the jam was supposed to be fully surrounded by batter. I created wells for the jam, but didn't have a way to press the top batter around the edges without squishing the jam, so I just left them. They baked up fine; the jam ended up more as a ribbon in the middle. Baked jam sticks like crazy, so definitely use paper liners for these. The muffins were mildly sweet and somewhat crumbly like most corn muffins. We enjoyed them, although my son didn't care for the chewiness from the medium grind cornmeal.

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