Raspberry Lime Polenta Muffins

Preheat oven to 350 F and line two standard-size 12-count cupcake pans with liners.

In a small bowl, combine flour, cornmeal, baking powder and salt. Set aside.

In the bowl of a standing mixer, cream the butter, raspberry preserves and sugar together until creamy. Add the eggs, one at a time, beating well after each addition. Add the egg yolks and lime zest, and mix well. On low speed, add the flour mixture and mix just until blended.

Fill the cupcake liners 1/2 to 3/4 of the way full of the batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans. When cool, sprinkle with confectioners’ sugar and top with a teaspoon or two of raspberry preserves.

Enjoy!

Recipe adapted from Boston Uncommon.