Reader rating:

Rating: 5 out of 5 stars (3 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Raspberry Jam-drop Cornmeal Muffins

Raspberry Jam-drop Cornmeal Muffins Photo: Kristy Komadina

This is a simple one bowl recipe that you can whip up at a moment’s notice. The cornmeal is what makes these muffins special. It gives the muffins a really lovely toothsome texture. You can substitute the raspberry jam for any fruits or berries.

IngredientsBrought to you by Essential Kids'

  • 1 cup plain flour
  • 3/4 cup cornmeal (or fine polenta)
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 3/4 cup caster sugar
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract
  • zest from 1 lemon
  • 1 egg
  • raspberry jam


Preheat your oven to 180°C. Line a 12 hole muffin tray with muffin papers.

In a mixing bowl, combine the flour, cornmeal, baking powder, bicarb soda and caster sugar with a whisk.

In a separate jug, whisk together the vegetable oil, buttermilk, vanilla extract, lemon zest and egg. Incorporate the wet ingredients into the dry ingredients.

Spoon the mixture evenly into the prepared muffin tray. Top each with a teaspoon of raspberry jam.

Bake for 18 - 20 minutes or until golden and cooked through.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

Got a favourite recipe? Share your recipe