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three black raspberry cornbread muffins on plates.
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Black Raspberry Cornbread Muffins

Sweet jam inside tender cornbread muffins.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 180kcal
Author Lindsay Moe

Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • ¼ cup vegetable oil
  • 1 egg, beaten
  • 4 tablespoons black raspberry jam divided

Instructions

  • Preheat the oven to 400ºF. Grease a 12 cup muffin tin or line with paper liners.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Add milk, oil, and egg and stir until just moistened. Divide the batter evenly amongst the muffin tins. Place 1 teaspoon of jam in the center of each muffin. Bake 20 minutes or until a toothpick inserted in a muffin (avoiding the jam) comes out clean.
  • Allow the muffins to cool slightly in the pan before removing to a cooling rack to cool completely.

Nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 157mg | Fiber: 1g | Sugar: 8g | Vitamin A: 60IU | Vitamin C: 0.6mg | Calcium: 63mg | Iron: 1mg