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Low Fat Corn Raspberry Muffin

a1angiem's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Eggs 1 Large
  Raspberries 1 Cup (16 tbs), fresh or frozen
Directions

GETTING READY
1. Preheat the oven to 425 degrees F.

MAKING
2. In a bowl, add and combine the dry ingredients of all purpose flour, yellow cornmeal, sugar, baking powder and salt. Mix well and set aside.
3. In another bowl, add and combine the egg, milk and vegetable oil. Whisk until well combined.
4. Stir the wet ingredients into the dry ingredients and mix until just combined.
5. Add the raspberries and fold it in the batter.
6. Take the greased 12 cup muffin tray and spoon the batter into the cups. Bake these in the preheat oven at 425 degrees for 15 minutes or until a toothpick inserted comes out clean.

SERVING
7. Serve these muffins with milk or coffee.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Raspberry
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
12

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