Raspberry Lime Polenta Muffins – a delicious recipe with Flour, Cornmeal, Baking Powder, u00bc, Butter, Raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F and line two standard-size 12-count cupcake pans with liners.
2
In a small bowl, combine flour, cornmeal, baking powder and salt. Set aside.
3
In the bowl of a standing mixer, cream the butter, raspberry preserves and sugar together until creamy. Add the eggs, one at a time, beating well after each addition. Add the egg yolks and lime zest, and mix well. On low speed, add the flour mixture and mix just until blended.
4
Fill the cupcake liners 1/2 to 3/4 of the way full of the batter. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool in the pans. When cool, sprinkle with confectioners' sugar and top with a teaspoon or two of raspberry preserves.
5
Enjoy!
6
Recipe adapted from Boston Uncommon.
715
kcal
Calories
44
g
Fat
56
g
Carbs
30
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 11 ingredients. The key ingredients include: 3/4 cups Flour, 3/4 cups Cornmeal, 1 teaspoon Baking Powder, 1/4 teaspoons Salt, and more.
Yes, Raspberry Lime Polenta 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.
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