3/4cupnaturally sweetened raspberry jam(seedless if desired)
In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder and salt in a large bowl. In a separate bowl, combine the milk, eggs, applesauce, and melted, cooled butter.
Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the paper lines, filling each one just to the top. Bake for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Cool slightly and remove from pan.
After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip or filling tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin. Enjoy immediately.
Filled muffins will keep at room temperature in an air-tight container for three days. Unfilled muffins can be individually wrapped and frozen for 1 month.
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