Raspberry Corn Muffins Recipe

Raspberry Corn Muffins Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts," says Jane Bray of Temple Terrace, Florida. "They're moist, yummy and good for you, too."

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Raspberry Corn Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Corn Muffins Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 12 Servings

10 20 30

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups (12 ounces) fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries.
Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.

Nutritional Analysis: One muffin equals 164 calories, 3 g fat (2 g saturated fat), 41 mg cholesterol, 175 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

Originally published as Raspberry Corn Muffins in Light & Tasty June/July 2004, p65