Raspberry Lime Polenta Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ¾ cups Flour
• ¾ cups Cornmeal
• 1 teaspoon Baking Powder
• ¼ teaspoons Salt
• 1 stick Unsalted Butter, Softened
• ⅓ cups Raspberry Preserves Plus More For Topping, If Desired
• 1-¼ cup Sugar
• 4 whole Eggs
• 4 whole Egg Yolks
• 1 dash Lime Zest

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups well.

2. Whisk the flour, cornmeal, baking powder and salt together in a bowl.

3. Beat the softened butter and sugar until light and fluffy, about 3 minutes. Beat in the whole eggs and egg yolks one at a time, then stir in the lime zest.

4. Fold the dry ingredients into the butter mixture just until no dry streaks remain. Do not overmix.

5. Spoon the batter into the muffin cups, filling each about two-thirds full. Add a spoonful of raspberry preserves to each cup and swirl lightly. Top with extra preserves if desired.

6. Bake 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean. The center should reach 160°F (71°C) so the eggs are fully set.

7. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely.