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Raspberry Corn Muffins

Here's how you make Raspberry Corn Muffins
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  • Servings: 12
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 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)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

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.

We hope you enjoy this recipe!

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