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 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.