RASPBERRY CORN MUFFINS RECIPE: HOW TO MAKE IT
I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. —Jane Bray, Temple Terrace, Florida
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts : Calories 164 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 175mg sodium, CarbohydrateContent 29g carbohydrate, FiberContent 2g fiber), ProteinContent 5g protein.
RASPBERRY CORN MUFFINS RECIPE | DRISCOLL'S
Adding fresh raspberries to corn muffins gives them a nice burst of sweetness. They're even better served warm with the raspberry-cream cheese spread.
Provided by DRISCOLLS.COM
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 11
Nutrition Facts : Calories 140.63, FatContent 3.76 g, SaturatedFatContent 1.99 g, CholesterolContent 29.38 mg, SodiumContent 455.46 mg, CarbohydrateContent 22.74 g, FiberContent 0.79 g, SugarContent , ProteinContent 4.32 g
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