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Raspberry Corn Muffins Recipe
|Raspberries||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|All-purpose flour||1 1⁄2 Cup (24 tbs) (Around 375 milliliter)|
|Granulated sugar||3⁄4 Cup (12 tbs) (Around 175 milliliter)|
|Cornmeal||3⁄4 Cup (12 tbs) (Yellow Variety, Around 175 milliliter)|
|Baking powder||1 Tablespoon (Around 15 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Milk||1 Cup (16 tbs) (Around 250 milliliter)|
|Vanilla||1 Teaspoon (Around 5 milliliter)|
|Melted butter||4 Tablespoon (Around 60 milliliter)|
Serving size: Complete recipe
Calories 2487 Calories from Fat 641
% Daily Value*
Total Fat 73 g112.1%
Saturated Fat 39.1 g195.3%
Trans Fat 0 g
Cholesterol 574.6 mg191.5%
Sodium 2437.2 mg101.5%
Total Carbohydrates 416 g138.6%
Dietary Fiber 21.2 g84.9%
Sugars 169.5 g
Protein 51 g101.7%
Vitamin A 45.2% Vitamin C 49.5%
Calcium 149.4% Iron 95.8%
*Based on a 2000 Calorie diet
In a large bowl, combine remaining flour, sugar, cornmeal, baking powder and salt.
Make a well in the center.
In another bowl, whisk together eggs, milk and vanilla.
Add to dry ingredients along with melt- ed butter.
Stir quickly just to moisten and blend.
Spoon 2 tbsp (25 mL) batter into each prepared muffin cup.
Scatter 3 or 4 floured raspberries into each cup and spoon remaining batter over top.
Bake in preheated oven for 15 minutes or until golden brown.