These moist and fluffy corn muffins have a little surprise in the center.

Makes 6 muffins.

1½ cups all-purpose flour
½ cup cornmeal
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 large egg
¾ cup milk
1 stick unsalted butter, melted
½ cup beach plum preserves

Preheat the oven to 350 degrees.

Grease a muffin tin or insert paper liners. Mix the flour, cornmeal, sugar, baking powder and salt in a large bowl.

In a separate bowl, whisk the eggs and then add the milk and melted butter. The butter should have cooled so as not to cook the eggs. Pour the wet ingredients into the dry ones and mix until they are just blended. Your batter will be thick. Spoon one layer of batter (about 2 tablespoons) into each muffin cup. Put 1 teaspoon of the beach plum preserves in the center. Cover with remaining batter, filling each cup to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. Serve right away.