Sweet Corn Muffins

• 1 1/2 c. plain yellow corn meal
• 2/3 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2/3 c. sugar
• 1/3 c. melted butter
• 1/2 c. sour cream
• 2 eggs
• 6 tsp. strawberry or raspberry preserves

1. Preheat oven to 400 degrees. Grease the muffin tin.
2. In large bowl, combine corn meal, flour, baking soda, salt, and sugar. Stir to mix.
3. In medium bowl, beat together the butter, sour cream, and eggs.
4. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix.
5. Fill muffin cups about 2/3 full.
6. Bake for about 10 minutes. Remove from the oven and using the back of a teaspoon, make an indentation in the center of each muffin.
7. Put about 1/2 teaspoon of the preserves into the hole.
8. Return to oven and continue baking for 5 to 8 minutes.
9. Remove the muffins from the pan and cool slightly on a rack.
10. Makes 12 muffins.

meal, allpurpose, baking soda, salt, sugar, butter, sour cream, eggs, strawberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103785 (may not work)