RASPBERRY CORN MUFFINS
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
- After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.
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Amar Khan
[email protected]I've made these muffins several times and they're always delicious. They're a great way to use up leftover raspberries.
Tessica Wilson
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen raspberries.
Lucas John
[email protected]I followed the recipe exactly and the muffins turned out great! They were light and fluffy with a perfect amount of sweetness.
Amit Roy
[email protected]Made these muffins for my family and they were a hit! Will definitely be making them again.
Muhammad Yaseen (Prince)
[email protected]I'm not a big fan of cornbread, but these muffins were surprisingly good. The raspberries really add something special.
ParNo D'Rapboiler
[email protected]These are the best muffins I've ever had! Thanks for sharing the recipe.
sajib wahid
[email protected]These muffins are so moist and fluffy! I love the flavor of the cornmeal and the raspberries.
Elvis Ayiemba
[email protected]Overall, I really enjoyed these muffins. They were a great way to use up some fresh raspberries and they were perfect for a quick and easy breakfast.
Md mafj vai
[email protected]These muffins were a bit too dry for my taste. I think I would add an extra egg or some buttermilk next time.
Kulsum Bibi
[email protected]I love the addition of raspberries to these muffins. They add a burst of sweetness and flavor that makes them extra special.
BD Mehedi Mafiya
[email protected]These muffins were easy to make and turned out perfectly! The recipe was clear and concise, and the muffins were fluffy and moist.
crazy SU
[email protected]I made these muffins for a brunch party and they were a hit! Everyone loved the combination of raspberries and cornmeal — it was a perfect balance of sweet and savory.
Mustafa Qannat
[email protected]These raspberry corn muffins were a delightful treat! The combination of sweet raspberries and cornmeal gave them a unique and delicious flavor. My family loved them!