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Raspberry Jam Corn Muffins

The Barefoot Contessa Cookbook by Ina Garten
  • minutes
  • Serves

INGREDIENTS

3 cups

all purpose flour

1 cup

sugar

1 cup

medium cornmeal

2 tbsp

baking powder

1 1/2 tsp

salt

1 1/2 cups

whole milk

1 cup

unsalted butter, melted and cooled

2

extra-large eggs

3/4 cup

good raspberry preserves