Raspberry Corn Muffins
|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)|
|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.