Mini Cornmeal Muffins with Jam Filling

Saturday, January 17, 2015

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I blame my library card.  Ever since the Free Library started offering free downloads from Zinio, I’ve had access to an unhealthy number of magazines full of pretty pictures of things I’d like to have - well, mostly to eat.  Somewhere, probably in Saveur, I first saw ebelskivers - little round Danish pancakes made in a special pan, the use of which has been adapted about a thousand ways all over the internet. So here’s one more. 

While I’m eager to try making proper ebelskivers, we weren’t really up for their light, sweet, almost pastry like consistency this soon after the holidays and one too many Christmas cookie breakfasts.  So I made up a batter using Castle Valley Mill’s cornmeal, with Rineer Family Farm’s Mixed Berry Jam as a filling.  The result was more like a tiny, jam filled cornmeal muffin.  The cornmeal seems perfect for savory versions using crumbled sausage or cheese, and hopefully it goes without saying that they made the perfect breakfast to eat while reading magazines.  Just try not to drop the jam on the IPad. 

Mini Cornmeal Muffins with Jam Filling

1 1/4 cup cornmeal
2 tablespoons sugar (we used maple sugar)
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
1 tablespoon melted butter
5 teaspoons jam

Mix the dry ingredients together and set aside.  Whisk the wet ingredients together, then add the dry to the wet and stir until smooth.  Heat ebelskiver pan on medium for about 5 minutes to be sure it is consistently hot, then add a tiny dollop of butter in each well and brush around.  Drop one tablespoon batter into each well, add 1/2 teaspoon of jam, then another tablespoon batter for each well.  Cook until you see the batter pulling away from the pan, then flip using chopsticks.  (I found I didn’t even need to grab the chopsticks - I made sure the batter was coming away cleanly by skimming the edge of each well with the tip of a steak knife, then used the knife to flip the batter.)  Cook for another 2 minutes or so, and serve warm.

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Posted by Donna on 01/17 at 08:07 AM


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