Sweet Cornmeal Muffins

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.

3.00 avg. rating (63% score) - 1 vote

Ingredients

  • 180 g (3/4 cup) cornmeal
  • 300 mL (1 1/4 cups) Island Farms milk
  • 500 g (2 cups) all-purpose flour
  • 10 mL (2 tsp.) baking powder
  • 2 mL (1/2 tsp.) baking soda
  • 1 mL (1/4 tsp.) salt
  • 150 g (2/3 cup) granulated sugar
  • 1 egg
  • 125 mL (1/2 cup) plain yogurt (not fat free)
  • 60 mL (1/4 cup) New Natrel butter, melted
  • 5 mL (1 tsp) vanilla
  • 60 ml (1/4 cup) berry jam, divided

Directions

  • 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.
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