Sweet Cornmeal Muffins

Paula’s Sweet Cornmeal Muffins recipe earned her free Island Farms milk for a year! We invite you to try these muffins and let us know how much you enjoy them.

Cooking time
30 min
Ingredients
  • 180 g (3/4 cup) cornmeal
  • 300 mL (1 ¼ cups) Island Farms milk
  • 500 g (2 cups) all-purpose flour
  • 10 mL (2 tsp.) baking powder
  • 2 mL (½ tsp.) baking soda
  • 1 mL (¼ tsp.) salt
  • 150 g (2/3 cup) granulated sugar
  • 1 egg
  • 125 mL (½ cup) plain yogurt (not fat free)
  • 60 mL (¼ cup) New Natrel butter, melted
  • 5 mL (1 tsp) vanilla
  • 60 ml (¼ cup) berry jam, divided
Preparation
  1. Preheat oven to 190°C (375°F).
  2. Butter a 12-cup nonstick muffin pan or line with paper liners.
  3. In a medium bowl, combine cornmeal and milk; set aside for 3 min.
  4. Butter a 12-cup nonstick muffin pan or line with paper liners.
  5. In a medium bowl, combine cornmeal and milk; set aside for 3 min.
  6. In a large bowl, combine flour, baking powder, baking soda and salt.
  7. Whisk sugar, egg, yogurt, butter and vanilla into milk mixture. Pour over dry ingredients and stir just until moistened.
  8. Spoon enough batter into prepared muffin pan to fill cups just under half full.
  9. Spoon 5 mL (1 tsp) of jam in the centre of each cup and top with remaining batter.
  10. Bake for 20 to 25 min or until tops are firm to the touch.
  11. Let cool in pan for 10 min.
  12. Transfer to rack to cool completely.