Raspberry Corn Muffins
Recipe: #25947
April 19, 2017
Categories: Breakfast, Raspberry, Brunch Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"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
Ingredients
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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