Raspberry Corn Muffins
1 1/2 cups cornmeal
1 cup whole wheat pastry flour (or white whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1 tsp Kosher salt (or 1/2 tsp table or sea salt)
1/4 cup canola oil
2 eggs (or 1 egg + 2 egg whites)
1/2 cup sugar
1 tsp vanilla
1 cup low-fat buttermilk
1 cup frozen corn kernels (not thawed)
1 cup fresh or frozen raspberries (not thawed)
Preheat oven to 375. Line a 12-cup muffin tin with paper muffin cups and spray with nonstick cooking spray.
Whisk together oil, sugar, eggs, and vanilla.
In a separate bowl, combine cornmeal, flour, baking powder and soda, and salt.
Add about a third of the dry ingredients to the wet, then pour in some buttermilk, and continue alternating until the buttermilk is gone and there’s just a little bit of the flour mixture left.
Toss corn and raspberries with the remaining flour (this is so they don’t sink to the bottom of the muffin cups), then add to the batter and gently fold in.
Scoop batter into the muffin cups, (sprinkle each filled cup with a little more sugar if desired–this creates a yummy crust) and bake for about 22 minutes or until a toothpick comes out clean.
Cool on a cooling rack, then enjoy!
Pairs Well With
Nothing's better than fresh sweet corn in the summer. Luckily, this recipe allows you to experience corn's deliciousness all year long, in a unique and healthy twist on regular old cornbread.