Raspberry Corn Muffins

Preheat oven to 450 F (232&# 194;°C). Generously grease 12 muffin cups with solid vegetable shortening or line them with foil or paper liners. In small saucepan, over low heat, melt butter. Remove from heat and let cool. In small bowl, whisk eggs until frothy, then whisk in buttermilk. Set aside. In a sieve placed over a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Shake the sieve to pass the mixture through. Add orange zest and stir to mix. Make a well in center. Whisk cooled butter into egg mixture, then pour into the well. Using a fork, mix just until dry ingredients are moistened. Batter will look lumpy. Spoon batter into prepared muffin cups, filling each half full. Sprinkle a few raspberries into each cup, and then top with a dab of the raspberry preserves, dividing evenly. Spoon in remaining batter, filling each cup about two-thirds full. Bake 15 to 20 minutes, until light brown on top, firm to the touch and edges have pulled away from sides of cups. Remove from oven, invert onto a rack and serve at once. Start to Finish Time: "0:40"Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Grated zest of 1 orange