RASPBERRY CORNMEAL MUFFINS RECIPES
RASPBERRY-CORNMEAL MUFFINS RECIPE | MYRECIPES
Provided by David Bonom
Total Time 28 minutes
Yield Serves 12 (serving size: 1 muffin)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Combine the first 3 ingredients.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
- Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.
- Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
Nutrition Facts : Calories 144 calories, FatContent 5.1 g, SaturatedFatContent 0.8 g, SodiumContent 173 mg
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.
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