Raspberry Corn Muffins
- Cooking Time: 20
- Servings: 12
- Preparation Time: 15
- 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!