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Barefoot Contessa Corn Muffins with Raspberry Preserves

The texture and taste of these traditional corn muffins is complemented perfectly with the dollop of raspberry jam added.

You will need:

  • Barefoot Contessa Raspberry Corn Muffin Mix
  • 2/3 cup milk
  • 7 tablespoons unsalted butter, melted
  • 1 large egg
  • 6 paper muffin cups

    • Directions:

    Preheat oven to 350 degrees. Line muffin cups with paper liners. Empty the mix into a bowl. In a separate bowl., whisk together the milk and butter and then the eggs. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just blended. Spoon the batter into the paper liners, filling to the top. Bake for 25 to 30 minutes, until tops are crisp. Cool for 5 minutes. Place 1 to 2 teaspoons of preserves in the middle.

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    Related Items:

    Barefoot Contessa Preserves