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Raspberry Corn Muffins

Raspberry Corn Muffins recipe image
This International bread features Unsalted butter, Beaten, Buttermilk, Stone-ground yellow cornmeal, All-purpose flour. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 663.4
Dietary: Vegetarian
Description
This International bread features Unsalted butter, Beaten, Buttermilk, Stone-ground yellow cornmeal, All-purpose flour. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cup Unsalted butter
  • 2 eggs Beaten
  • 1 1/2 cups Buttermilk
  • 1 1/2 cups Stone-ground yellow cornmeal
  • 1/2 cup All-purpose flour
  • 2 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking soda
  • 1 cup Raspberries
  • 2 tablespoons Raspberry preserves
Directions
  1. 1
    Preheat oven to 450 F (232&# 194;°C). Generously grease 12 muffin cups with solid vegetable shortening or line them with foil or paper liners. In small saucepan, over low heat, melt butter. Remove from heat and let cool. In small bowl, whisk eggs until frothy, then whisk in buttermilk. Set aside. In a sieve placed over a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Shake the sieve to pass the mixture through. Add orange zest and stir to mix. Make a well in center. Whisk cooled butter into egg mixture, then pour into the well. Using a fork, mix just until dry ingredients are moistened. Batter will look lumpy. Spoon batter into prepared muffin cups, filling each half full. Sprinkle a few raspberries into each cup, and then top with a dab of the raspberry preserves, dividing evenly. Spoon in remaining batter, filling each cup about two-thirds full. Bake 15 to 20 minutes, until light brown on top, firm to the touch and edges have pulled away from sides of cups. Remove from oven, invert onto a rack and serve at once. Start to Finish Time: "0:40"Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
  2. 2
    Grated zest of 1 orange

Nutrition Facts

Servings 12

Amount Per Serving
Calories 663.4kcal
% Daily Value *
Total Fat 19.7g31%
Saturated Fat 9.9g50%
Cholesterol 127.3mg43%
Sodium 5325.4mg222%
Total Carbohydrate 108.5g37%
Dietary Fiber 8.5g34%
Sugars 18.5g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, beaten, berries, bread, butter, buttermilk, corn, cornmeal, flour, granulated, international, muffins, powder, preserves, raspberries, raspberry, salt, soda, stoneground
Read it online: https://www.chefs-mate.com/recipe/raspberry-corn-muffins/