RASPBERRY CORN MUFFINS
Categories Bread Breakfast Brunch Bake Vegetarian Quick & Easy Yogurt Raspberry Cornmeal Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.
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Samukelo Mpunzi
[email protected]I'm going to make these muffins for my next camping trip. They seem like the perfect portable snack.
Oshaq Siyal
[email protected]These muffins sound delicious, but I'm not sure if I can find fresh raspberries this time of year.
Patrick Mobley
[email protected]I'm not sure about the combination of raspberries and cornmeal. It sounds a bit strange.
Bilal Dilsoz
[email protected]I'm not a big fan of corn muffins, but I'm willing to give these a try. They look so good!
Khushi
[email protected]I'm allergic to raspberries, but I'm sure these muffins would be just as good with blueberries or blackberries.
Zamn shah
[email protected]These muffins look absolutely scrumptious! I can't wait to try them.
Wade Byrd
[email protected]I love the idea of adding raspberries to corn muffins. It's a unique and delicious twist on a classic recipe.
Laxmi Mgr
[email protected]These muffins were so easy to make, and they turned out perfectly! I will definitely be making them again.
Terri Harrison
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly delicious! The raspberries added a nice sweetness and tartness, and the cornmeal gave them a lovely texture.
Tammy Osborne
[email protected]These raspberry corn muffins were a hit at my last brunch party! I loved the combination of flavors and textures, and my friends couldn't stop raving about them.