Raspberry Corn Muffins
August 18, 2008 by Cyndi Lavin
Filed under Food & Nutrition
These are best if you can make them with fresh raspberries, bursting with summer flavor, but frozen berries can be used if necessary! You can have these mixed, baked, and ready to eat in thirty minutes easily. They are hearty enough to enjoy with dinner, sweet enough to have for dessert…your choice! This recipe makes 12 delicious muffins.
Raspberry Corn Muffins
2 eggs
1 c milk
1 t vanilla
4 T melted butter or canola oil
1-1/2 c flour
3/4 c cornmeal
3/4 c sugar (less if you’d like)
2 t baking powder
1/2 t salt
1-1/2 c fresh raspberries
Blend the eggs through butter in a small bowl. Mix the flour through the salt in a large bowl. Remove about 2 T of the flour mix and use it to flour the raspberries. Make a well in the flour and pour in the egg mixture. Mix until just moistened.
Fill each muffin cup about 1/3 full and add raspberries to each. Fill another 1/3. Bake at 400 for about 17 - 18 minutes.
It took me a few seconds to figure out how to “blend the eggs through [the] butter”. LOL! I must have missed that home ec class.
These sound scrumptious and easy. Thanks Cyndi.
LOLOLOLOL!!!
The carnival of recipes is up at my site. Thanks for your entry–they muffins look yummy!
Thank you, Silvia! I’ll add a link to the carnival today