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Raspberry Corn Muffins

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Source: Healthy Oven Baking Book, The

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Active Time:  15 Minutes
Total Time:  40 Minutes
Yield:  Makes 12 muffins

We have raspberry bushes in our backyard, and I always looking for opportunities to use our seemingly endless harvest. It wasn't long before the raspberries found their way into our corn muffins, and now this is one of our favorite recipes. Please note the baking powder in this recipe is measured by a tablespoon.

RECIPE INGREDIENTS

Nonstick canola oil spray

1 1/4 cups yellow cornmeal, preferably stone-ground

1/4 cup unbleached all-purpose flour (spoon into measuring cup and level top)

1 tablespoon baking powder

1/8 teaspoon salt

1 cup 1 percent low-fat milk

1/2 cup sugar

1/4 cup unsweetened applesauce

1 large egg

1 tablespoon canola oil

1/2 cup fresh or frozen (do not thaw) raspberries

DIRECTIONS

Position a rack in the center of the oven and preheat to 400 degrees F.

Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.

In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the milk, sugar, applesauce, egg and oil until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the milk mixture, Using a spoon, stir just until moistened (there should be a few traces of flour remaining). Gently fold in the raspberries until the flour is incorporated. The batter will be thin. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, 15 to 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 12 muffins

Calories:

Fat. Total:

Protein:

Carbohydrates, Total:

12g

Sodium:

98mg

% Cal. from Fat:

25%

Cholesterol:

19mg

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