Friday, July 26, 2013

Cornmeal Muffins with Plum Jam

1 cup all-purpose flour
1 cup cornmeal 
1/2 cup granulated white sugar
3 teaspoons baking powder
1/4 teaspoon salt
Zest of one lemon (optional)
Plum jam 
2 medium eggs
1 cup milk
3/4 cup vegetable oil

1. Preheat oven to 200 degrees C. 
2. Place oven rack in center of oven. 
3. Butter 12 muffin cups, or spray them with a non stick cooking spray. You can also line the muffin cups with paper liners.
4. In a large bowl combine the flour, cornmeal, baking powder, salt, and lemon zest.
5. In another bowl whisk together the eggs and sugar and then add milk, and oil.
6. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined.  
7. Spoon batter into muffin cups evenly using two spoons.
8. Add one tablespoon of plum jam into each muffin cup.
9. Bake for about 15 - 20 minutes until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
 10. Transfer to a wire rack and let cool for about 5-10 minutes. 
11. Sprinkle with powdered sugar and serve warm. 

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