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Raspberry Corn Muffins

"This is out of my Gourmet's Weekend cookbook. Muffins may be made a day ahead and dept in an airtight container."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 150 grams cornmeal (yellow cornmeal, 1 cup)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 10 ounces plain yogurt (1 1/4 cups)
  • 1/4 cup unsalted butter (melted and cooled, 1/2 stick)
  • 125 grams raspberries (fresh, 1 cup)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Preheat oven to 375°F. Butter generously a twelve 1/2-cup muffin tin.

Step 2

In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and butter. Add flour mixture and stir until just combined. Fold in raspberries gently and divide batter among prepared muffin tins.

Step 3

Bake muffins in middle of oven 20 minutes, or until a tester comes out clean. Cool muffins in tins on a rack 3 minutes and turn out onto rack to cool completely.

  Nutritional Facts
 
 
  • Serving Size: 1 (74.3 g)
  • Calories 179.3
  • Total Fat - 5.4 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 45.8 mg
  • Sodium - 208.5 mg
  • Total Carbohydrate - 28.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 10.1 g
  • Protein - 5.2 g
  • Calcium - 57.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
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