Cornmeal Muffins With Blackberry Jam

• 1-1/4 cup Yellow Cornmeal
• 1 cup Unbleached All-purpose Flour
• 1/2 cups Lightly Packed Light Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Kosher Salt
• 1/2 cups Milk
• 1/2 cups Buttermilk
• 1/4 cups Salted Butter, Melted And Cooled
• 1 Egg
• 1 teaspoon Vanilla
• 1/2 cups Blackberry Jam

1. Preheat oven to 400u0b0F. Use muffin liners or parchment squares to line 12 muffin cups.
2. Whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk milk, buttermilk, melted butter, egg, and vanilla. Add cornmeal mixture and stir just until combined.
4. Portion evenly into prepared muffin cups. Bake for 15 minutes or until tops of muffins bounce back when pressed and a toothpick comes out clean. Remove muffins from pan to a wire rack and let cool completely.
5. Fit a 1/2-inch tip into a piping bag. Fill with jam. Press the tip into the center of each muffin, squeezing until muffin expands a bit. Lift tip up and out of the muffin.

cornmeal, flour, brown sugar, baking powder, baking soda, kosher salt, milk, buttermilk, ubc, egg, vanilla, blackberry

Taken from tastykitchen.com/recipes/breads/cornmeal-muffins-with-blackberry-jam/ (may not work)