I’ve always found corn muffins better suited on a plate with barbecued chicken and baked beans than alongside my morning cup of coffee. But this Barefoot Contessa recipe, which pipes them full of fruit preserves, has me reconsidering. I used two jams from Sqirl (their Raspberry and Vanilla Bean and their Blenheim Apricot) and they were enough to turn me into a complete corn-muffin-for-breakfast convert.
P.S. If you’ve never tried homemade Pop-Tarts, you need to try these.
