Jam-topped Cornmeal Muffins is a modern British recipe for a classic breakfast or coffee break muffin of a cornmeal (maize meal) batter baked topped with a dollop of jam. The full recipe is presented here and I hope you enjoy this classic British version of: Jam-topped Cornmeal Muffins.
Cream together the butter and the sugar then add the egg and milk and beat into a smooth batter. Sift the flour, salt and baking powder and add to the creamed mixture. Beat together then add the cornmeal. Blend together and pour into a greased muffin tin, filling the cups no more than 2/3 full. Sit a teaspoon of jam on top of each muffin, arranging in the centre.
Transfer to an oven pre-heated to 200°C (400°F, Gas Mark 6) and bake for between 20 and 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the centre emerges cleanly. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool further. These are best served warm.
