Raspberry Corn Muffins

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #25947

April 19, 2017



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

Original is 12 servings

Nutritional

  • 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

Step by Step Method

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.

Tips


No special items needed.

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