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Raspberry Corn Muffins

 Raspberry Corn Muffins
"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."
12 ServingsPrep: 10 min. Bake: 20 min. + cooling

Ingredients

  • 1 cup King Arthur Unbleached 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 Facts: One muffin equals 164 calories, 3 g fat (2 g saturated fat), 41 mg cholesterol, 175 mg sodium, 29 g carbohydrate, 2 g fiber,

2 of 2

Raspberry Corn Muffins (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 2 starch.