“Jiffy” Raspberry Corn Muffins

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This is the perfect recipe for when you run out of a box of Jiffy Corn Muffin mix.

INGREDIENTS

1 cup flour

¾ cup cornmeal

2 teaspoons baking powder

½ teasponn baking soda

¼ teaspoon salt

1 egg

1 cup sour cream

½ cup milk

1 cup raspberries

12 teaspoons raspberry jam

3 tablespoons melted browned butter

DIRECTIONS

Preheat oven to 400 degrees. Grease muffin tin.

Combine all dry ingredients into a small bowl. Whisk together the egg, sour cream, and milk. Add flour mixture into the egg mixture. Fold in melted browned butter. Do not overmix. Folks in raspberries.

Use a small ice cream scoop and put one scoop in each muffin tin. Add a teaspoon of jam on top of each one and then cover with another scoop of muffin batter. Take for 15 to 18 minutes until golden brown.

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