Cornmeal Jam Muffins

-cormeal jam muffins that kinda resemble a rooster-

I've been promising josh, for about a year, that i would make some breakfast corn muffins. cornbread is much adored around this apartment so i'm not really sure why these haven't come into existence until yesterday morning. so thank god i woke myself up, against my will, at 6 am yesterday morning. i had an extra hour to kill before heading to work, where i would spend my day wondering why i was so tired, and remembering the fancy jellies i scored from the fancy breakfast platter someone (not me) had donated to the community office kitchen after their fancy meeting. don't worry i don't get invited to the fancy meetings, i just do the work for them and then scavenger the left overs after the fact. ahhh the joys.

so anyways i remembered all that and got to work with hep from my trusty culinary friend - ina garten. i only made a small change, substituting half of the sugar with brown sugar. i think it makes a difference - but try it yourself. the jam i used was actually a mix of raspberry, grape and apricot - hence the "sample" sizes i swiped. non-the less these are delish and as far as i'm concerned you can use whatever jam you have on hand, they all kinda taste the same after a while anyways - right?

CORNMEAL JAM MUFFINS

via Ina Garten

1 1/2c AP flour

1/4c granulated sugar

1/4c light brown sugar (lightly packed)

1/2c yellow cornmeal

1 tbs baking powder

3/4 tsp salt

3/4c whole milk

4 oz butter, melted and cooled

1 large egg

6 tbs jam (of your choosing)

*preheat oven to 350F, line muffin tin

*sift together flours, baking powder, salt, and sugar

*in a separate bowl combine the milk, butter and egg

*quickly stir in the milk mixture into the flour mixture - do not over mix

*pour into lined muffins tins (about 10-11)

*cook for 20 minutes, or until toothpick is clean

*once the muffins have cooled, fill a pastry bag with fitted with a round tip and squeeze in the jam into middle of the muffins.