I'm relatively new to food blogging, but I find that the experience is constantly inspiring me to go through my cookbooks and discover recipes that I'd overlooked before. I'm not sure how I missed this one before, because raspberries are quite possibly my favorite berry and I love the crunchy texture and slightly sweet corn taste that cornmeal brings to baked goods. Put them both in an easy-to-make muffin, and I'm hooked! A quick dash to the grocery store later, these gorgeous soft and moist muffins were in the oven in no time at all. They didn't take much longer to be eaten either!
 Raspberry Cornmeal Muffins |
Recipe by Lisa Turner
Adapted from Mollie Katzen's Sunlight Café
Published on May 17, 2007
Soft and moist cornbread muffins loaded with tart juicy raspberries
Ingredients:
- 1 cup unbleached white flour
- 1 cup cornmeal
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 2/3 cup white sugar
- 1/2 cup fresh squeezed orange juice
- 1/2 cup buttermilk
- 1 large egg
- 4 tablespoons melted unsalted butter
- 1 cup fresh or frozen raspberries
Instructions:
Preheat an oven to 400° and butter 12 muffin cups. In a medium bowl, combine the flour, cornmeal, salt, baking powder, baking soda and sugar. In a small bowl, combine the orange juice and buttermilk. Add the egg and beat gently with a small whisk or fork. Slowly pour the buttermilk mixture into the dry ingredients. Add the melted butter. Gently mix until almost combined, then fold in the raspberries. Take care not to over-mix. Spoon the batter into the muffin cups. Bake for 15 to 20 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Set the muffin pan on a wire rack and let cool for 5 to 10 minutes before removing the muffins. Transfer the muffins to a wire rack and let cool for 20 to 30 minutes. Serve warm.
Makes 12 muffins |
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