Raspberry Corn Bread Muffins

Ingredients

• 3 cups all-purpose flour
• 1 cup cornmeal
• 1 cup sugar
• 6 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 eggs
• 1 1/2 cups milk
• 1 cup butter or margarine, melted
• 1/2 cup raspberry preserves

Directions

1. 1

   In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended.

2. 2

   Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

3. 3

   Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Serve warm. Yield: about 2 dozen.