Raspberry Corn Muffins
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1 1⁄2 cups flour
- 1 cup yellow cornmeal, fine grind
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temp
- 1⁄2 cup honey, mild
- 1⁄4 cup white sugar
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted
- 1 1⁄2 cups fresh raspberries
directions
- Preheat oven to 400 degrees.
- Butter or line a standard 12 count muffin tin.
- In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
- Whisk to combine.
- In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
- Add the egg mixture to the flour mixture and stir until JUST combined.
- Do NOT overmix.
- Fold in raspberries.
- Spoon batter into prepared muffin tin, almost to the top.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
- Let stand on a wire rack for 10 minutes, serve warm.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois