Berry Nice Corn Muffins Recipe

Name: Berry Nice Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. cornmeal; 1 c. unbleached white flour; 1/2 tsp. salt; 1/2 c. brown sugar; 1 tsp. baking powder; 1/2 tsp. baking soda; 1 large egg; 4 Tbsp. melted butter or margarine; 1/2 c. buttermilk or yogurt; 1/2 c. orange juice; grated orange rind (whole orange); 1 1/2 c. raspberries, cranberries, etc.

Servings: persons

1 c. cornmeal
1 c. unbleached white flour
1/2 tsp. salt
1/2 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 large egg
4 Tbsp. melted butter or margarine
1/2 c. buttermilk or yogurt
1/2 c. orange juice
grated orange rind (whole orange)
1 1/2 c. raspberries, cranberries, etc.

1
Preheat oven to 400u00b0.
2
Grease muffin cups.
3
Combine dry ingredients well.
4
Combine wet ingredients, except rind and berries.
5
Make a well in center of dry ingredients; pour in the wet ingredients.
6
When partially blended, add berries and rind. Mix sparingly; don't overmix.
7
Fill 12 muffin cups.
8
Bake for 20 minutes.
9
Cool in pan for 10 minutes before removing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. cornmeal, 1 c. unbleached white flour, 1/2 tsp. salt, 1/2 c. brown sugar, and more.

Yes, Berry Nice Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Nice Corn Muffins

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