This Recipe for Raspberry Muffins with Cornmeal are a joy to bake ... and to eat!
Perfect to make when berries are locally in season!
Make a batch of fruit muffins using this recipe, and put the ones you do not eat fresh into the freezer for a quick breakfast or lunch on another day!
A homemade muffin cannot campare in quality to a purchased muffin, and making your won muffins is frugal too! ;)
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup yellow cornmeal
1 tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
3/4 cup raspberries
1 cup milk
1 tsp. vanilla
4 tbsps. butter, melted
Note - as you can see from the photos, I made 9 large muffins and topped them with sliced almonds, before I put them in the oven to bake.
In a bowl, combine the flour, sugar, cornmeal, baking powder and salt.
Take 1/4 of the above mixture, and add the raspberries, tossing to coat.
In another bowl, beat (with an electric mixer) the eggs, and add the milk and the vanilla and beat together. Stir this into the reamaining (3/4 of original mixture), and stir in the melted butter. The batter will be lumpy.
Spoon 2 tbsps. of the batter into each of 12 muffin cups (or 9 LARGE), and divide the coated raspberries evenly among the muffins.
Divide the remaining batter among the muffin cups.
Bake at 400° F for 15 - 20 minutes, or until the muffins are golden brown, and the tops spring back when lightly pressed.
RETURN to More Recipes For Raspberry Muffins
HOME to Homepage