'jammer' cornmeal muffins

In the Pacific Northwest, there's the great Grand Central Bakery, which serves, among other things, the jammer.

Ode to the jammer! It's a big ol' biscuit with a pile of jam in the center for dipping.

In the spirit of the jammer, I wanted to try Barefoot Contessa's raspberry corn muffins (from her first cookbook). They may not be so good for an on-the-go snack -- the jam on the top kind of limits this muffin's "willingness to travel" -- but they're great lazy brunch food.


'jammer' cornmeal muffins
makes 12 large muffins (I made 12 regular-sized muffins and used the remaining dough in mini muffin tins -- the minis are in my freezer, un-jammed, waiting for a rainy day)

3 C flour
1 C sugar
1 C cornmeal
2 Tbs baking powder
1 1/2 teas salt
1 1/2 C milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 C yummy jam (I used blackberry)

Preheat oven to 350 degrees. Line muffin tins with paper liners (for my mini muffin tins, I just greased well).

In a large bowl, mix together the dry ingredients. In a separate bowl, combine the wet ingredients (except the jam!) Pour the wet stuff into the dry stuff and stir until just blended. Spoon into prepared muffin tins, filling all the way to the top. Bake until the tops are crisp and the toothpick tester comes out clean (about 30 mins.) Cool slightly before removing from the pan.

After the muffins cool, spoon the jam into a pastry bag, fitted with a large round tip. Push the tip of the bag into the muffin and squeeze some jam into the middle of the muffin. Repeat!