Boysenberry Corn Muffins Recipe – a delicious recipe with Yellow cornmeal, All-purpose, Sugar, Baking soda, Salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375F.
2
and butter well twelve 1/2-c. muffin tins.
3
In a bowl whisk together the cornmeal, the flour, the sugar, the baking pwdr, the baking soda, and the salt.
4
In another bowl whisk together the Large eggs, the yogurt, and the butter, add in the flour mix, and stir the batter till it is just combined.
5
Mix in the Boysenberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 min, or possibly till a tester comes out clean.
6
Let the muffins cold in the tins on a rack for 3 min, turn them out onto the rack, and let them cold completely.
7
The muffins may be made 1 day in advance and kept in an airtight container.
591
kcal
Calories
19
g
Fat
91
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 c. Yellow cornmeal, 1 c. All-purpose flour, 1/2 c. Sugar, 1 tsp Double-acting baking pwdr, and more.
Yes, Boysenberry Corn Muffins Recipe 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.
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