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Jelly-Licious Corn Muffins



I adapted this recipe to replicate muffins my grandmother used to make when I was a child. Reasonably healthy but not too dense (and trust me, with GF baked goods, that is saying something), and a fun jelly center.


1 cup cornmeal (yellow cornmeal makes a prettier muffin)
1/2 cup brown-rice pastry flour (less gritty than regular brown-rice flour, but you can also use that or even white-rice flour)
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup melted butter
1/2 cup whole milk
2 tablespoons yogurt or sour cream (optional)
2 eggs
Fruit preserves or jam


Preheat oven to 350 degrees. Grease a muffin/cupcake tin, or put in paper liners.

Mix the dry ingredients together in a big bowl. In a separate bowl, beat eggs until golden, then whisk in milk, yogurt/sour cream if using, and melted butter. Quickly stir the wet ingredients into the dry until just combined; do not overmix.

Spoon batter into each muffin cup so it is about one-third full. Then drop a heaping teaspoon of jam into the middle of each. Divide the rest of the batter between each muffin and pop into the oven for 15 minutes, until beginning to brown around the edges. Let cool 10 minutes before easing muffins from tin.

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