RASPBERRY CORN MUFFINS
These will suprise you! Best eaten the same day as baked. If using frozen, unsweetened raspberries fold them in frozen.
Provided by Diana Adcock
Categories Healthy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Butter or line a standard 12 count muffin tin.
- In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
- Whisk to combine.
- In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
- Add the egg mixture to the flour mixture and stir until JUST combined.
- Do NOT overmix.
- Fold in raspberries.
- Spoon batter into prepared muffin tin, almost to the top.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
- Let stand on a wire rack for 10 minutes, serve warm.
Nutrition Facts : Calories 233.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 51.3, Sodium 278.6, Carbohydrate 38.9, Fiber 2.3, Sugar 17.6, Protein 4.5
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Mbongeni Sithole
[email protected]These muffins are the perfect combination of sweet and tart. I love the pop of flavor from the raspberries.
Mbv Vbnm
[email protected]These muffins are so moist and fluffy. I can't believe they're made with cornmeal.
shameem kioko
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet.
Deo devis
[email protected]I love that these muffins are not too sweet. They're perfect for a healthy breakfast or snack.
Dato Kavtaradze
[email protected]These muffins are a great make-ahead breakfast. I just pop them in the freezer and then reheat them in the microwave when I'm ready to eat.
Dil nawaz Khan
[email protected]I used gluten-free flour and the muffins still turned out great.
Abdul Razak
[email protected]I added a drizzle of honey to the batter and it gave the muffins a nice sweetness.
Sahadat Rony
[email protected]I made these muffins with blueberries instead of raspberries and they were still delicious.
Kim bassma Piona
[email protected]These muffins are a great way to use up leftover raspberries.
ZecFox HD
[email protected]I'll definitely be making these muffins again.
Uni Kitty
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Seabelo Mkwanazi
[email protected]My kids loved these muffins! They're a great way to get them to eat their fruit.
Shishir Dami
[email protected]I'm not a big fan of cornbread, but these muffins changed my mind. The raspberry flavor is really nice and the texture is perfect.
Peter Mullen
[email protected]These muffins are so easy to make and they taste amazing. I love that I can use fresh or frozen raspberries.
Thelma Rines
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're moist, fluffy, and full of flavor.
KHOBEIR K
[email protected]I made these muffins for my family and they were a hit! Everyone loved the texture and flavor. They're definitely a keeper.
Aric Mickelsen
[email protected]These raspberry corn muffins are delightful! The combination of sweet raspberries and slightly nutty cornmeal creates a unique and flavorful muffin.