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Raspberry Corn Muffins

muffin.master's picture
raspberry corn muffins are made with fresh raspberries and baked with cornmeal for a healthy and tasty recipe. Flavored with classic vanilla, this recipe is a summer favorite at my house and is best served with a fruit jam.
  Raspberries 3⁄4 Cup (12 tbs) (Around 175 milliliter)
  All-purpose flour 1 1⁄2 Cup (24 tbs) (Around 375 milliliter)
  Granulated sugar 3⁄4 Cup (12 tbs) (Around 175 milliliter)
  Cornmeal 3⁄4 Cup (12 tbs) (Yellow Variety, Around 175 milliliter)
  Baking powder 1 Tablespoon (Around 15 milliliter)
  Salt 1⁄2 Teaspoon (Around 2 milliliter)
  Eggs 2
  Milk 1 Cup (16 tbs) (Around 250 milliliter)
  Vanilla 1 Teaspoon (Around 5 milliliter)
  Melted butter 4 Tablespoon (Around 60 milliliter)

In a small bowl, gently toss together raspberries and 2 tbsp (25 mL) flour.
In a large bowl, combine remaining flour, sugar, cornmeal, baking powder and salt.
Make a well in the center.
In another bowl, whisk together eggs, milk and vanilla.
Add to dry ingredients along with melt- ed butter.
Stir quickly just to moisten and blend.
Spoon 2 tbsp (25 mL) batter into each prepared muffin cup.
Scatter 3 or 4 floured raspberries into each cup and spoon remaining batter over top.
Bake in preheated oven for 15 minutes or until golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2487 Calories from Fat 641

% Daily Value*

Total Fat 73 g112.1%

Saturated Fat 39.1 g195.3%

Trans Fat 0 g

Cholesterol 574.6 mg191.5%

Sodium 2437.2 mg101.5%

Total Carbohydrates 416 g138.6%

Dietary Fiber 21.2 g84.9%

Sugars 169.5 g

Protein 51 g101.7%

Vitamin A 45.2% Vitamin C 49.5%

Calcium 149.4% Iron 95.8%

*Based on a 2000 Calorie diet


Raspberry Corn Muffins Recipe