3 cups plain flour
1 cup sugar
1 cup medium cornmeal - i used polenta
2 tablespoons baking powder
1.5 teaspoons salt
1.5 cups milk
1/2 lb. unsalted butter, melted and cooled
2 eggs
3/4 cup raspberry jam
Preheat over to 350 degrees.
Mix flour, sugar, cornmeal, baking powder and salt. In separate bowl combine milk, melted butter and eggs. Pour the wet ingredients into the dry and stir until just blended. Spoon batter into a muffin tin, filling to the top. Bake for about half an hour. Cool and remove from pan.
Spoon raspberry jam into a pastry bag w/large round tip. Push tip into top of muffin and squeeze a couple of tablespoons of jam into the middle.
MMmmmmmmmmm.