Corn Muffins With Raspberry Jam

• 2 3/4 cups unbleached all-purpose flour
• 1 cup medium coarse yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 3 eggs
• 1 cup milk, at room temperature
• 1/3 cup canola oil
• 3/4 cup creme fraiche, at room temperature
• 3/4 cup raspberry jam

1. Position an oven rack in the center of the oven; preheat to 350u0b0.
2. Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
3. In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
4. In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
5. In another big bowl, whisk the eggs until well blended.
6. One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
7. Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
8. Spoon about 1/4 cup batter into each prepared muffin cup.
9. Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
10. Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
11. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

flour, cornmeal, baking powder, baking soda, kosher salt, unsalted butter, brown sugar, eggs, milk, canola oil, creme fraiche, raspberry jam

Taken from www.food.com/recipe/corn-muffins-with-raspberry-jam-482019 (may not work)