Raspberry-Cornmeal Muffins Recipe

Name: Raspberry-Cornmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups fat-free buttermilk; 1/4 cup olive oil; 1 large egg, lightly beaten; 4.5 ounces all-purpose flour (about 1 cup); 3/4 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries; Cooking spray; 1 tablespoon sugar

Servings: persons

1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
Cooking spray
1 tablespoon sugar

1
Preheat oven to 400u00b0.
2
Combine the first 3 ingredients.
3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
4
Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.
5
Bake at 400u00b0 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

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 1/4 cups fat-free buttermilk, 1/4 cup olive oil, 1 large egg, lightly beaten, 4.5 ounces all-purpose flour (about 1 cup), and more.

Yes, Raspberry-Cornmeal 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-Cornmeal Muffins

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