Cornmeal Jam Buster Muffins
rec.food.recipes/Robin Cowdrey (1999)
Makes about 16 muffins

1 1/2 cups cornmeal
1 1/2 cups buttermilk
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup butter, melted
Strawberry jam

Combine cornmeal and milk; let stand for 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda and salt; blend in cornmeal mixture, eggs and melted butter, stirring just until moistened. Spoon batter into muffin tins lined with paper baking cups, filling each just to top of paper liner. With small spoon, shape well in center of each muffin. Fill each well with about 1 teaspoon strawberry jam. Bake in 400':F oven for 20 to 25 minutes.