Citrus-Corn Madeleines With Raspberry Confiture
"Adapted from a recipe by Kerry Saretsky at Serious Eats. Using Jiffy corn muffin mix, these should come out to about 80 cents each, she says. She recommends Bonne Maman raspberry preserves."
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
12 cakes
ingredients
- 1 (8 1/2 ounce) box corn muffin mix
- 1 egg
- 1⁄3 cup whole milk
- 1⁄2 orange, zest of
- 1⁄2 lemon, zest of
- 1⁄4 cup raspberry jam (good quality!) or 1/4 cup raspberry preserves (good quality!)
directions
- Preheat oven to 400°F Prepare a pastry bag with the narrowest straight tip you own which will still allow the raspberry seeds to pass through (or cut the corner off a zip top bag and attach the tip to the cut corner).
- Whisk together corn muffin mix, egg, milk and citrus zests. Let stand 4 minutes, then whisk again before portioning.
- Spray a madeleine tin or mini-muffin pan (sized to make 12 pieces) with non-stick spray, or lightly grease with oil or butter. Fill each indentation with a heaping tablespoon of batter.
- Bake in preheated oven 8 minutes. Meanwhile, place the raspberry preserves in the pastry bag. After 8 minutes, remove the tray from the oven and plunge the straight tip into the center each cakelet about halfway. Slowly fill with jam until it just barely begins to leak out the hole. Return the tray to the oven 2-4 minutes - 2 minutes for just-done, 4 minutes for golden and crisp.
- Transfer to a cooling rack, or eat warm with more jam and a glass of milk.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
