Friday, November 11, 2011
Raspberry Corn Muffins
I looked to my Good Housekeeping cookbook for inspiration. That book always seems to have a recipe that sounds yummy. I decided on the Blueberry Corn Muffins. This past summer, my youngest developed a love for corn bread; I thought this was a great fit for him.
The muffins were great. I used raspberries instead of blueberries, and mine were frozen, but they worked well. The cornmeal added a coarser texture and an earthiness to the muffins that I really liked.
1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
2 tsp vanilla extract
1 1/2 cup blueberries or raspberries
1. Preheat oven to 400 degrees. Grease muffin tin or use muffin cups. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In a small bowl, with fork, beat buttermilk, oil, egg, and vanilla until well blended. Add buttermilk mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Fold in berries.
2. Spoon into prepared muffin tins. Bake until toothpick inserted in center of muffin comes out clean - 20 to 25 minutes. Immediately remove muffins from pan. Cool on wire rack or serve warm. Makes 12 muffins.
I hope if you have today to share with your family, you have great family time!