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
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

  • 1 (8 1/2 ounce) box corn muffin mix
  • 1 egg
  • 13 cup whole milk
  • 12 orange, zest of
  • 12 lemon, zest of
  • 14 cup raspberry jam (good quality!) or 14 cup raspberry preserves (good quality!)

Directions

  1. 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).
  2. Whisk together corn muffin mix, egg, milk and citrus zests. Let stand 4 minutes, then whisk again before portioning.
  3. 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.
  4. 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.
  5. Transfer to a cooling rack, or eat warm with more jam and a glass of milk.

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