Diana's Desserts - www.dianasdesserts.com
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Cornmeal Raspberry Muffins
in Diana's Recipe Book
 |
Average Rating:
 
(total ratings: 1) |
| Servings: Makes 9-12 muffins |
Ingredients:  1 1/4 cups all-purpose flour 3/4 cup fine-grind yellow cornmeal (preferably stone ground) 2/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Zest of 1 lemon, finely chopped 1 cup milk 2 large eggs 1/3 cup vegetable oil 1/2 teaspoon vanilla extract 1 1/2 cups red or golden raspberries |
| Instructions: Preheat oven to 400 degrees F/200 degrees C. With nonstick cooking spray, spray muffin cups of a 9 to 12 muffin tin. Place paper liners in each cup, spraying the paper liners also. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and zest. In another bowl, beat milk, eggs, oil and vanilla extract with a whisk for 1 minute. Pour wet ingredients into dry and stir with a large spatula until moistened, using no more than 15-20 strokes. Gently fold in raspberries, taking care not to break them up. Batter will be lumpy. Spoon batter into each paper-lined muffin cup until just level with top of the pan. Bake in center of the oven until tops are browned and feel dry and springy, and a cake tester inserted into the center comes out clean, about 25 minutes. Do not overbake. Let muffins rest in pan for 5 minutes before turning them out onto a rack to cool. Serve immediately or freeze in plastic bags for up to 3 months. Makes 9-12 muffins. |
| Date: September 8, 2006 |
Reviews
Reviewer: alister simpson
Rating:
Review:
very poor unfortunately... please write back to my email and i will share with you my lovely recipies please! i love your other recipes though!!
Rating:
Review:
very poor unfortunately... please write back to my email and i will share with you my lovely recipies please! i love your other recipes though!!