Strawberry Chocolate Chip Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This light cornmeal batter is the perfect housing for the strawberry and chocolate chip filling. Ingredients:
1/3 cup semi-sweet chocolate chips |
1/4 cup strawberry jam |
1 3/4 cups all-purpose flour |
3/4 cup cornmeal |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup sour cream |
1/2 cup granulated sugar |
1/2 cup unsalted butter, melted and cooled |
2 eggs |
Directions:
1. Preheat oven to 375*. Grease or line muffin pan with paper liners.
2. Filling: In a small bowl, combine chocolate chips and strawberry jam. Set aside.
3. Batter: In a medium bowl, combine flour, cornmeal, baking powder and salt.
4. In a large bowl, whisk together sour cream, sugar, melted butter and eggs until smooth. Stir in flour mixture just until combined.
5. Spoon batter into prepared muffin cups. Using a spoon, make an indentation in center of each. Fill indentations with a scant teaspoon of the filling.
6. Bake in preheated oven for 22 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and cool completely on rack.
7. Tip: To give muffins a sparkly appearance, sprinkle lightly with sugar.
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