I can truthfully say that I have never been disappointed in one of Ina Garten’s recipes. Sometimes I may tweak one a little bit, but basically I love her cooking style. If I had to trim my cookbook library down to one author it’s her books I would keep. Instructions are clearly written, my family loves every recipe, photography is wonderful, cooking tips are always useful, and I love the stories about her and Jeffrey’s life together. He treats every meal she prepares for him as if it is the best one he ever tasted. Wouldn’t THAT be wonderful???
One of the few Ina recipes I hadn’t tried was for Raspberry Corn Muffins. I don’t know how it slipped through the cracks because I’ve been looking at the delicious photo and glancing over the recipe since The Barefoot Contessa Cookbook came out in 2001. Cornbread is one of my favorite sides for barbecue and I thought the bit of raspberry jam on top would make a perfect breakfast muffin as well as one suited to some rib sticking brisket and chicken. These muffins have a wonderful corn flavor and are moist and hearty. They are a bit crumbly so if you like a dab of butter on your cornbread make sure the butter is on the soft side. I bought a medium grind corn meal that the recipe calls for at Bob’s Red Mill, a fantastic Portland company with a retail store that carries just about anything you could ever want in freshly milled grains and baking supplies. If you aren’t familiar with this amazing company I urge to visit their site and check out the products they carry.
We gave these corn muffins very high marks for flavor and texture but thought the corn meal was a little too crunchy, or al dente as my sister commented, so next time I will use a finer grind. You can leave out the raspberry jam if you think you won’t like it, but the top half of the muffin with the jam is what we all gobbled up first. But it’s your choice.
- 3 cups all purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 tablespoon baking powder
- 1-1/2 teaspoon salt
- 1-1/2 cups whole milk
- 1 cup unsalted butter, melted and cooled
- 2 extra-large eggs
- ¾ cup good raspberry preserves
- Preheat oven to 350 degrees.
- Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
- After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.
Use the tip of the pastry tube before you put it into the bag to remove a bit of the muffin so there is more room for the raspberry jam. Just push gently down on the small end of the tip, twist lightly and remove a small bit of muffin.
Photo Courtesy of What's Cooking America
Raspberries are at their peak right now and can be found in all the farmers’ markets around the state.
For a recipe for Raspberry Creme Brulee and other wonderful raspberry treats
visit my friend Linda at What’s Cooking America.