RASPBERRY CORN BREAD MUFFINS
These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size. -Sue Santulli, Sea Girt, New Jersey
Provided by Taste of Home
Time 55m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 338mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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wandera abed
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
Amad Creation909
[email protected]I've made these muffins several times now and they're always a hit. They're so easy to make and they always turn out perfectly.
Rita Adigwe
[email protected]These muffins are a great snack or breakfast option. They're also really easy to make, which is a bonus.
dakoda elliott
[email protected]I'm not a huge fan of raspberries, but I thought these muffins were still pretty good. The cornbread base was really moist and flavorful.
Pakistan Mobile1432a
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their fruit.
RJ NIGHT GAMING
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.
Ch zain Jani
[email protected]I found the recipe to be a bit confusing. It wasn't clear which ingredients should be mixed together and in what order.
Nomxolisi Moshoeshoe
[email protected]The muffins were a bit too dry for my taste. I think I'll add some extra butter or milk next time.
OtroRichardXD
[email protected]I made these muffins with gluten-free flour and they turned out great! I'm so excited to have found a delicious gluten-free cornbread recipe.
Minhaz Miah
[email protected]These muffins are a great way to use up fresh raspberries. I have a huge raspberry bush in my backyard, so I'm always looking for new ways to use them.
Riaz Middha
[email protected]I love the idea of using raspberries in cornbread. It's such a creative and delicious way to switch up a classic recipe.
Stan Speakman
[email protected]These muffins were easy to make and turned out perfectly. I'll definitely be making them again.
Stabularity
[email protected]I'm not usually a fan of cornbread, but these muffins changed my mind. They're so moist and flavorful.
Numan Qadoos
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved the unique flavor combination.
Denis Mariki
[email protected]These muffins are a delightful blend of sweet and savory flavors. The cornbread base is moist and tender, while the raspberries add a burst of fruity tartness. I also loved the crunchy pecan topping.