Corn Muffins with Raspberry Jam

These would be a perfect addition to any cookout, chili cook off or slathered with butter and a cup of coffee. They are H U G E.

Recipe by Flour Bakery

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

Preheat oven 350 degrees. Butter a 12 cup muffin tin coat with a nonstick spray.

In a large bowl , stir together the flour, cornmeal, baking powder, baking soda and salt until well mixed. In a small bowl whisk together the butter and sugar until it becomes a thick slurry. In a second larger bowl whisk the eggs until well blended. One at a time whisk the milk then the oil then the creme fraiche and finally the butter sugar slurry into the eggs. Pour the wet mixture into the try mixture and fold together until just combined. The mixture will be thick and pasty.

Spoon about 1/4 cup batter into each prepared muffin cup. Spoon 1 Tbsp jam on top of the batter in each cup, then top off with another 1/4 cup of batter. they should be filled to the rim.

Bake for 25-28 minutes or until the edges of muffin are golden brown and the center springs back when touched. Let cool in the pan on a wire rack for 20 minutes then remove.

Taste best the day they are baked, if kept longer then a day reheat in a 300 degree oven for 4-5 minutes.