Ingredients

The following ingredients have 24 Servings
  • 8 oz. cream cheese softened
  • 3/4 c. powdered sugar
  • 1/4 c. Smucker's blackberry natural fruit spread
  • 1 c. cornmeal
  • 3 c. all-purpose flour
  • 1 1/3 c. sugar
  • 2 T. baking powder
  • 1 t. salt
  • 2/3 c. vegetable oil
  • 1/3 c. melted butter
  • 1 T. vanilla extract
  • 4 large eggs
  • 2 1/2 c. whole milk
  • 1 can (15.25 oz. whole white sweet corn, drained)

Instruction

  • With a hand or stand mixer, beat together the cream cheese, powdered sugar, and blackberry spread until smooth. Place 1 tablespoon scoops on a sheet pan lined with parchment paper or a silicone baking mat (there will be 24 scoops). Place in the freezer for at least 2 hours to firm up.
  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the flour, corn meal, sugar, baking powder and salt. In a slightly smaller bowl, whisk together the oil, butter, vanilla, eggs and milk. Add the wet ingredients to dry and stir gently with a spatula until a batter forms. Fold in the corn to the batter.
  • Line two 12-cup muffin tins with muffin liners. Place about a tablespoon and half of batter into the bottom of each muffin liner. Top each with the prepared, frozen balls of blackberry cream cheese filling. Divide the rest of the batter evenly among the muffins liners, covering the cream cheese filling. Batter will come almost all the way to the top of the muffin liners.
  • Bake muffins for about 24 minutes, or until tops are firm but springy to the touch. Allow to cool for at least 10 minutes in the muffin tins before removing to cooling racks to cool completely before serving.