Raspberry-Cornmeal Muffins

Photo: Johnny Autry; Styling: Mary Clayton Carl

Yield: Serves 12 (serving size: 1 muffin)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Sodium: 173mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine the first 3 ingredients.
  3. 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. 4. Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.
  5. 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.
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