Raspberry Corn Muffins
I got this recipe from our neighbor Kate’s Still Life with Menu cookbook. It’s a simple recipe, doesn’t take very long and makes a great breakfast.
- 1 cup corn meal
- 1 cup unbleached white flour
- ½ tsp. salt
- ½ cup packed brown sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 large egg
- 4 tbsp. melted butter
- ½ cup plain yogurt
- ½ cup orange juice
- ½ tsp. orange zest
- 1 cup raspberries
Preheat the oven to 400o. Grease 12 muffin cups with butter.
Combine the dry ingredients in a large bowl making sure to blend the baking powder and soda thoroughly.
Add the egg, butter, yogurt, and juice in another bowl and beat well.
Combine the wet and dry ingredients and after they are mixed add that orange zest and raspberries. Mix gently.
Distribute the batter in 12 muffin cups and bake for 20 minutes. Let them cool for 10 minutes before removing.
P.S. Be sure to check the ‘sell-by’ date on the baking powder and soda. If it’s expired you’ll make bricks instead of muffins.