“Jiffy” Raspberry Corn Muffins


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


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


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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s