Fresh Raspberry Mini Corn Muffins Recipes
RASPBERRY CORN MUFFINS
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
- After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.
RASPBERRY CORN MUFFINS
These will suprise you! Best eaten the same day as baked. If using frozen, unsweetened raspberries fold them in frozen.
Provided by Diana Adcock
Categories Healthy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 233.1, Fat 7.4, SaturatedFat 4.1, Cholesterol 51.3, Sodium 278.6, Carbohydrate 38.9, Fiber 2.3, Sugar 17.6, Protein 4.5
RASPBERRY CORN MUFFINS
Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.
Provided by Emily Luchetti
Categories Egg Breakfast Brunch Bake Kid-Friendly Raspberry Cornmeal Summer Family Reunion Shower Edible Gift Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
- 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
- 3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended-to keep the muffins light it's important to not overmix the batter.
- 4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.
RASPBERRY CORN MUFFINS
Categories Bread Breakfast Brunch Bake Vegetarian Quick & Easy Yogurt Raspberry Cornmeal Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.
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