• Handcrafted
• 7.75 oz

Yield: Makes 12 large muffins

6 teaspoons oil
1-1/2 cups cornmeal
1-1/2 cups flour
1 teaspoon baking powder
2 eggs
3/4 teaspoon salt
4-1/2 tablespoons oil
1-1/2 cups milk
3/4 cup Jalapeño Peach Preserve

Prep Time: 15 minutes
Cook Time: 20 minutes

Directions

STEP 1 Preheat oven to 400°. Place 1/2 teaspoon oil in each section of a 12-cup large muffin tin.

STEP 2 Place dry ingredients in large mixing bowl; mix well. Add eggs and oil to dry mixture. Slowly add in milk just until lumps are gone.

STEP 3 Place 2-3 tablespoons mixture in each muffin section; make a well and add 1 tablespoon jalapeño peach preserves. Top off with 1-2 more tablespoons cornmeal mixture, sealing edges and completely covering preserves.

STEP 4 Bake 20 minutes or until the tops are set and golden. Note that they will not dome. These muffins taste best when served right out of the oven.

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