Here we are! Already into the second week of the New Year! I hope that it is treating you all very well so far. I love the freshness of the New Year and the sense of buoyancy that comes from letting go of the past and embracing all the possibilities. I admit that I had to look up the word “buoyancy” because I didn’t know how to spell it properly (I was putting the o before the u). The second definition for this word is ” an optimistic and cheerful disposition”. I decided to make it my resolution to great each new day with optimism and a cheerful disposition!
I have been bubbling with enthusiasm to bake something in the New Year. I have so many recipes that I want to try that I am never sure where to start! I decided on these cornmeal muffins and they are just terrific! All that sour cream makes them very tender and there is a bit of crunch from the cornmeal. The topping of chocolate chips and strawberry jam is a delicious touch and makes them look like little jewels.
Ingredients
- 1/3 cup chocolate chips
- 1/4 cup strawberry jam
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream, at room temperature
- 1/2 cup granulated sugar
- one stick butter, melted and cooled
- 2 large eggs
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with muffin papers.
- In a small bowl, stir together the jam and chocolate chips.
- In a larger bowl, whisk together the flour, cornmeal, baking powder and salt. In another bowl, whisk together the sour cream, granulated sugar, melted butter, and eggs. Using a wide spatula, stir the sour cream mixture into the flour mixture, combining just until mixed.
- Scoop the mixture into the muffin tins. Make a slight indention in each muffin and spoon a heaping teaspoon of the strawberry jam mixture onto the top of each muffin. bake for about 18 minutes until lightly browned.
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