Fresh Raspberry Mini Corn Muffins Recipes

RASPBERRY CORN MUFFINS

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

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.

RASPBERRY CORN MUFFINS

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.