Raspberry Corn Muffins

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


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

Original recipe yields 12 servings
OK

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 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 & Variations


No special items needed.

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