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Photo: Johnny Autry; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Raspberry-Cornmeal Muffins

Cooking Light SEPTEMBER 2012

  • Yield: Serves 12 (serving size: 1 muffin)
  • Hands-on: 15 Minutes
  • Total: 28 Minutes

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. 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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Sodium: 173mg
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Raspberry-Cornmeal Muffins Recipe

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