Raspberry-Cornmeal Muffins

Raspberry-Cornmeal Muffins Recipe
Photo: Johnny Autry; Styling: Mary Clayton Carl


Serves 12 (serving size: 1 muffin)
Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 28 Minutes

Nutritional Information

Calories 144
Fat 5.1 g
Satfat 0.8 g
Sodium 173 mg


1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
Cooking spray
1 tablespoon sugar


1. Preheat oven to 400°.

2. Combine the first 3 ingredients.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

4. Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.

5. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

David Bonom,

Cooking Light

September 2012
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