Raspberry Corn Muffins

Raspberry Corn Muffins

Ingredients:
3 cups all-purpose flour
1 cup sugar
1 cup fine cornmeal, such as Quaker
2 tablespoons baking powder
2 teaspoons salt
1½ cups whole milk
½ pound unsalted butter, melted
2 extra-large eggs
¾ cup good raspberry preserves

Directions:                                                                                                          
Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended.
Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top.
Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.   Yield:  12 large muffins

 

Apricot Or Raspberry Almond Shortbread Triangles

Apricot Or Raspberry Almond
Shortbread Triangles

Makes 48.

Sometimes the Raspberry and sometimes half and half.
Ingredients:
Pastry:
1 1/4 cups unsalted butter 1 1/2 cups sugar
3 cups flour
3/4 cup cornstarch
1/4 teaspoon salt

Topping:
1-12 ounce jar seedless raspberry preserves or apricot preserves 
1 1/3 cups sliced almonds (5 ounces)

Directions:
1. Preheat oven to 325 degrees. Grease or spray a 15 x 10 inch jelly roll pan.

2. Place butter in a 4-cup measuring cup and melt in the microwave. In the food processor pulse the sugar, flour, cornstarch and salt until mixed. With motor running pour melted butter through feed tube and process until combined. Pat dough evenly into pan.

3. Bake for 25 to 30 minutes or until pale golden. Remove from oven and spread with preserves. Sprinkle evenly with almonds, pressing them gently into preserves. Bake for 20 to 30 minutes more or until jam is bubbling and edges are golden.

4. Remove from oven and cool 20 minutes. While shortbread is still warm, loosen the shortbread from the edges of the pan and cut crosswise into 6 strips, then cut lengthwise into 4 strips making 24 squares. Cut each square in half to form two triangles. Cool until firm. (Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.)