Pour Corn Muffin Batter

Video Transcript

"Hi, I'm Rachel for Expert Village. Now we are going to prepare the tray, the muffin pan, by putting cupcake holders inside. The cupcake holders are a size five, but it depends on your muffin pan because if you have a smaller one you might need smaller cupcake holders. And we're going to put about one and a half tablespoons and then we're going to take one teaspoon of jam. Whatever flavor you like and put it in. I picked up plum jelly-jam and we're going to cover it with another spoonful of corn muffin mixture. But we don't want it to be too high, although the muffin pan as you can see shaped with the little bit, the bigger side, with edges bigger so that the muffin can rise up and kind of spill to the sides. Of course if you don't like the jelly in the middle you can just leave them plain. There is good. I am going to leave some with nothing inside because I like some without, it is less sweet. If you want it as a morning breakfast, then you don't want it too sweet. So we have some with jelly and some without. This recipe is going to make you between eight to twelve muffins, depending on the size of your pan. Now we are going to put it in the oven, as I mentioned before, the oven is four hundred, bake for four hundred and it going to take us about twenty to twenty-five minutes baking until it's a nice golden brown color when we're going to take it out. "