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Raspberry Corn Muffins Recipe

  • Ingredients: 20
  • Serves: 12

Raspberry corn muffins with standard 12-cup muffin pan, cornmeal, unbleached all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, large eggs, lemon juice, unsalted butter, melted, honey, raspberries.

Ingredients

What you’ll need

  • Standard 12-cup muffin pan
  • 1 cup cornmeal
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsps. baking powder
  • 1 1/2 tsps. baking soda
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • 3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 tsp. lemon juice
  • 12 tbsps. unsalted butter, melted
  • 3 tbsps. honey
  • 1 1/2 cups raspberries

Fried chicken:

  • Special equipment: A 3″ biscuit cutter

Cake:

  • Special equipment: A nonstick 10″ tube pan with removable bottom

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Add the raspberries and gently mix until everything is barely blended—to keep the muffins light it’s important to not overmix the batter.

    For this step you will need

  5. Step 5 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.

Nutrition information

Calories 441 Carbohydrates 59 g (20%)
Fat 19 g (30%) Protein 8 g (16%)
Saturated Fat 9 g (45%) Sodium 612 mg (26%)
Polyunsaturated Fat 4 g Fiber 3 g (14%)
Monounsaturated Fat 5 g Cholesterol 84 mg (28%)
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Raspberry Corn Muffins Recipe

  • Ingredients: 31
  • Serves: 12

Raspberry corn muffins with yellow cornmeal, all-purpose flour, sugar, double-acting baking powder, baking soda, salt, large eggs, plain yogurt, 1/2 stick unsalted butter, melted and cooled, fresh raspberries.

Ingredients

For the crumb mixture

For the batter

  • confectioners’ sugar for sprinkling the coffeecake

For glaze

For assembly and baking

  • 3 tbsps. unsalted butter, melted

For tomato coulis

For assembly

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

  4. Step 4 Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.

Nutrition information

Calories 185 Carbohydrates 29 g (10%)
Fat 6 g (9%) Protein 4 g (8%)
Saturated Fat 3 g (16%) Sodium 209 mg (9%)
Polyunsaturated Fat 0 g Fiber 1 g (6%)
Monounsaturated Fat 2 g Cholesterol 44 mg (15%)
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