Raspberry Corn Muffins Recipe

Name: Raspberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 C yellow corn meal; 1C unbleached white flour; 1/2 C packed brown sugar; 1 tp baking powder; 1/2 tp baking soda; 1 large egg; 4 TB melted butter; 1/2 C yogurt or buttermilk; 1/2 C orange juice; 1/4 tp orange rind (optional); 1 C raspberries (fresh or frozen)

Servings: persons

1 C yellow corn meal
1C unbleached white flour
1/2 C packed brown sugar
1 tp baking powder
1/2 tp baking soda
1 large egg
4 TB melted butter
1/2 C yogurt or buttermilk
1/2 C orange juice
1/4 tp orange rind (optional)
1 C raspberries (fresh or frozen)

1
Combine dry ingredients, Mix baking powder and baking soda in well.
2
Combine wet ingredients except orange rind and berries.
3
Mix well.
4
Partially blend wet ingredients into dry. Add berries and orange rind.
5
Mix sparingly until all dry ingredients are incorporated. Don't over mix.
6
Fill 12 greased muffin tins
7
Cook 15-20 min at 400 degrees F.
8
Cool 10 min
9
Remove from pan

1392

kcal

Calories

109

Fat

104

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 C yellow corn meal, 1C unbleached white flour, 1/2 C packed brown sugar, 1 tp baking powder, and more.

Yes, Raspberry 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.

Raspberry Corn Muffins

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