Corn Muffins

So, this is my first post and attempt at the cookbook. I decided I was hungry for some muffins and picked the Corn Muffins because they looked easy and I had all of the ingredients....well, mostly!! So, I cheated a bit. I had a box of Jiffy cornbread mix, which happened to contain every single ingredient called for in the recipe, so I felt like it was really simply the smarter choice, especially considering that I LOVE Jiffy cornbread AND that I prefer to spend as little time in the kitchen as possible after a long day at work! I followed the muffin recipe on the box exactly, except I added a dash more milk because it seemed thick to me. After they finished cooking and were golden brown on top, I took them out of the muffin pan (so they wouldn't continue to cook) and allowed them to cool about 45 min.

I didn't have a pastry bag or a round tip, so I just took a small knife and made a cross shaped cut (like this +) and then twisted the knife slowly to make a small hole in the middle. Then I turned the muffin upside down and tapped it a few times to get the crumbs out. I spooned a few scoops of Red Plum Jam (because that's what I had) into a ziploc freezer bag (quart size) and squished it up a bit inside the bag. Then I pushed it all towards one of the bottom corners and cut the corner of the bag off with a pair of scissors (just the tip of the corner, so the hole is not too big). Then I stuck the corner into the muffin and squeezed it in......worked perfectly! Danny is in love, so I call that a success! The red plum jam actually gave the cornbread an unexpected taste...it almost has an almond taste to it (as if almond extract was added). Very tasty! This Jiffy recipe made 9 muffins.