Raspberry Corn Muffins

Kathleen Taylor

By
@MeanJean6613

I was searching to make a blueberry corn muffin, when I found the recipe I wanted, I started to make it, and thought - I'm going to use raspberries instead. I modified the recipe to add wheat flour instead of all purpose four, and adjusted the cornmeal - flour ratio! These were a hit at breakfast this morning!


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Rating:
★★★★★ 1 vote
Serves:
12-15 Muffins
Prep:
20 Min
Cook:
25 Min

Ingredients

2 stick
unsalted butter
3/4 c
sugar
3 Tbsp
honey
2 large
eggs
2 c
white whole wheat (or flour of your choice)
2 c
yellow cornmeal
3 1/2 tsp
baking powder
1 c
buttermilk
1 c
mashed raspberries

Step-By-Step

1Heat oven to 375 degrees. Fill twelve muffin tins with paper liners.

2Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

3Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

4Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in raspberries. Divide dough among muffin tins (do not pack too firmly. Brush tops with cold water; sprinkle 1 teaspoon sugar over each.

5Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 25-30 minutes. Let cool in pans 5 minutes. Serve at once.

About this Recipe

Course/Dish: Other Breakfast, Muffins