Paula’s Sweet Cornmeal Muffins recipe earned her free Island Farms milk for a year! We invite you to try these muffins and let us know how much you enjoy them.
Cooking time
30 min.
Ingredients
- 180 g (3/4 cup) cornmeal
- 300 mL (1 ¼ cups) Island Farms milk
- 500 g (2 cups) all-purpose flour
- 10 mL (2 tsp.) baking powder
- 2 mL (½ tsp.) baking soda
- 1 mL (¼ tsp.) salt
- 150 g (2/3 cup) granulated sugar
- 1 egg
- 125 mL (½ cup) plain yogurt (not fat free)
- 60 mL (¼ cup) New Natrel butter, melted
- 5 mL (1 tsp) vanilla
- 60 ml (¼ cup) berry jam, divided
Preparation
- Preheat oven to 190°C (375°F).
- Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a medium bowl, combine cornmeal and milk; set aside for 3 min.
- Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a medium bowl, combine cornmeal and milk; set aside for 3 min.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Whisk sugar, egg, yogurt, butter and vanilla into milk mixture. Pour over dry ingredients and stir just until moistened.
- Spoon enough batter into prepared muffin pan to fill cups just under half full.
- Spoon 5 mL (1 tsp) of jam in the centre of each cup and top with remaining batter.
- Bake for 20 to 25 min or until tops are firm to the touch.
- Let cool in pan for 10 min.
- Transfer to rack to cool completely.
