I adapted this recipe from a recipe I saw on Serious Eats for “80-Cent Citrus Corn Muffin Madelines with Raspberry Confiture“. I wanted them to be more like scones so I used these triangle silicone molds (which when filled to the line only yielded 10 servings). Even though I used more zest than the recipe called for, I should have used all of the zest of the lemon and orange because these weren’t zesty enough for me. I think they would also work well with orange or lemon extracts/juices as well.
I didn’t have whole milk so using the leftover heavy cream from the Boston Creme Pie cupcake’s ganache, I was able to make 1/3 cup whole milk out of half a tablespoon heavy cream and filled the remainder with skim milk. I used the same bottle from the boston creme pie to fill them with raspberry (very convenient!).
I won’t make these again because I don’t like the texture of corn muffins (too gritty). I’d much rather citrus-ify a normal mix or bread recipe.
- 1 box Jiffy corn muffin mix
- 1 egg
- 1/3 cup whole milk
- orange zest to taste
- lemon zest to taste
- ~1/4 cup raspberry jam or preserves
Preheat the oven to 400°F. In a large bowl, whisk together the corn muffin mix, egg, milk, and citrus zests. Allow to sit for 4 minutes. Then stir again quickly just before dolloping it into pans/liners. If using pan, spray or grease lightly with vegetable oil or butter. Bake for 8 minutes. After 8 minutes in the oven, pull the madeleines out. Fill with raspberry jam slowly just until the jam fills the hole and starts coming out. Bake 2 to 4 more minutes—2 minutes until done; 4 minutes until golden and crisp. Transfer to a cooling rack to cool, or eat warm with extra jam and a cold glass of milk.