Jelly Corn Muffins
Jelly Corn Muffins are sweet, moist treats with a burst of fruity jelly in each bite, perfect for breakfast, snacks, or casual gatherings enjoyed by all ages.
Ingredients
Instructions
- Mix cornmeal, flour, salt, and baking powder in a bowl.
- Gradually add milk and stir until batter is smooth.
- Add beaten egg and melted shortening to the batter and mix well.
- Fill greased muffin pans one-quarter full with batter.
- Place a teaspoon of jelly on top of each batter-filled cup.
- Cover the jelly with more batter to fill the muffin cups.
- Bake at 400° to 425°F for 20 minutes or until golden brown.
Tips & Substitutions
For a slightly sweeter muffin, consider adding 1-2 tablespoons of sugar to the dry ingredients. If you don't have shortening, you can substitute with melted butter or vegetable oil. To enhance the flavor, try adding spices like cinnamon or nutmeg. For a fun twist, you might also incorporate corn kernels or diced jalapeños into the batter for added texture, making it a standout at brunch alongside Pot Roast With Mushroom Gravy.
Serving Suggestions
These Jelly Corn Muffins are delightful when served warm with a pat of butter or a drizzle of honey. Pair them with a fresh salad like Jade Ring Salad for a light meal or enjoy them as a sweet breakfast treat alongside coffee. They also make for a charming addition to a brunch spread, complementing savory dishes like Cheesy Olive Appetizers.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or microwave for 15-20 seconds until warmed through, ensuring they retain their moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jelly Corn Muffins contains roughly 178 calories, with 4g protein, 36g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 810mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser muffin. To maintain a light texture, consider using a blend of half whole wheat and half all-purpose flour.
What type of jelly works best for this recipe?
You can use any jelly flavor you prefer, but grape or strawberry are popular choices for their sweetness and compatibility with corn muffins. Experiment with different flavors to find your favorite!
How can I make these muffins gluten-free?
To make gluten-free Jelly Corn Muffins, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure that your cornmeal is also certified gluten-free for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).