You are here

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.
Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Interest: 
Everyday

Rate It

Your rating: None
4.12143
Average: 4.1 (14 votes)