Raspberry Cornmeal Muffins Recipe
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Raspberry Cornmeal Muffins

1 cup all-purpose flour

3/4 cup cornmeal

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 cups chopped fresh raspberries

1 (8 ounce) container naturally flavored raspberry yogurt

1/4 cup butter, melted

1 egg, lightly beaten

1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.

2 In a large bowl, sift together the flour, cornmeal, sugar, baking soda and salt. In a separate bowl gently toss raspberries in 1/2 cup of flour mixture.

3 Whisk yogurt, melted butter and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.

4 Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.



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