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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Matthew Johnson
[email protected]I'm not a big fan of raspberries, but I still liked these muffins. The cornmeal flavor was really good and the muffins were very moist.
Jimmy Lucious
[email protected]These muffins were a great way to use up some leftover raspberries. They were easy to make and turned out delicious.
rhrakib hasan
[email protected]I love the way these muffins look with the raspberries swirled on top. They're so pretty and festive.
Jacent Sarah
[email protected]I made these muffins with frozen raspberries and they turned out great! I just thawed the raspberries before adding them to the batter.
Farah Talbi
[email protected]These muffins were a bit dry for my taste, but they were still good. I think I would add a little more butter or oil next time.
Loretta Berland
[email protected]I've never been a fan of corn muffins, but these were actually really good. The raspberries added a nice sweetness and the muffins were very moist. I would definitely make these again.
thembeka dlamini
[email protected]I added a handful of chocolate chips to these muffins and they were delicious! The chocolate chips added a nice richness and depth of flavor.
Peace Samantha
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and flavorful as the regular muffins.
Stanescu Adrian
[email protected]These muffins were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Let's Learn
[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. I love the sweet and tangy flavor of the raspberries.
Nuraan Mengo
[email protected]These muffins were a disappointment. They were dry and crumbly, and the raspberry flavor was barely noticeable. I wouldn't recommend this recipe.
Shari Ali
[email protected]I love the combination of raspberries and cornmeal in these muffins. They're so moist and flavorful. I also appreciate that they're not too sweet.
Lakiesha Barkus
[email protected]These muffins were easy to make and turned out great! I used fresh raspberries and they were so delicious. The muffins were also very moist and fluffy.
Shawn Rose
[email protected]I'm not a big fan of corn muffins, but these were actually really good. The raspberries added a nice sweetness and the muffins were very moist. I would definitely make these again.
Ebimondikonyo Evans
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them! They were light and fluffy, and the raspberry flavor was perfect.
Brendon Jansen
[email protected]These raspberry corn muffins were a hit! They were so moist and flavorful, and the raspberries added a delicious burst of sweetness. I will definitely be making these again.