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Thursday, May 26,2011

Raspberry Corn Muffins

By Danette Randall

 As if I really need to tell you, but here it goes ... this week’s treat will be delicious.

You should know by now, I aim to please and hope my simple yet tasty desserts become some of your faves and find a spot in your recipe box for years to come. That’s not asking too much, I hope. I mean you all have recipe boxes, don’t you? I have all my recipes stored in a box — it’s a box that formerly housed a case of wine (I know, shocker), but a recipe box nonetheless.

Here is a recipe you will want to file under the “yum” tab: Raspberry Corn Muffins. They are light, flavorful and have that special crunch and texture only cornmeal can provide. These are the perfect little brunch or picnic treats. I guess picnics are a little out of the question with this wet weather lately, but I do love a good indoor picnic too, so it works for me. While I am on the weather subject, hey, Colorado! Seattle called, and they want their weather back. Ba dum cha! I have adorable rain boots, so I say bring it on. I love delivering my desserts wearing my rain boots. It makes me feel very London-ey, and I do love London.

Back to the actual reason for this column, the dessert (I admit, I can digress like nobody’s business). You will love the sweetness factor in these muffins, it’s just enough to make it a dessert, but not too much to feel like you swallowed a packet of sugar. I am using low-fat milk and canola oil to keep them moist and tender. I prefer when the berries are a tad tart, as it is a perfect complement to the rest of the ingredients.

To bump up the freshness factor, I am zesting an orange into the batter — the smell alone is intoxicating. I then squeeze the orange juice into a little bit of vodka, oh sorry, that’s not part of the recipe, but good to know just the same. No reason to waste a perfectly good zested orange. Geez, what did you think I was going to do, eat it?

All in all, you won’t be disappoint ed with these little guys. The addition of cornmeal to the batter will make just the perfect twist to your muffins, a great recipe to make on a sleepy, rainy day, and of course, a keeper for the recipe box. I’m off to get some coffee and listen to a grunge band.

Now, follow the directions, put some love into it and invite me over when it’s done.

Raspberry Corn Muffins

1-1/2 cups all-purpose flour

1 cup cornmeal

1/2 cup granulated sugar (plus 1-1/2 tbsp.)

3 tsp. baking powder

1/4 tsp. salt

1 cup milk (I used low-fat)

1 egg

1/4 cup canola oil

1 tsp. vanilla zest from

1 orange juice from

1/2 of orange (approx. 2 tbsp.)

1 cup raspberries

Preheat oven to 400 degrees.

Grease or line a 12-count muffin pan.

In large bowl, combine flour, cornmeal, 1/2 cup sugar, baking powder and salt.

Place raspberries in small bowl, combine with 1 tbsp. of the dry mixture. Toss and set aside.

In small bowl, mix milk, egg, canola oil and vanilla. Zest one orange into batter, use juice from 1/2 of orange. Mix well.

Stir wet ingredients into dry ingredients, mix until just combined. Fold in raspberries.

Pour batter into 12-count muffin pan. Sprinkle 1-1/2 tbsp. sugar over top of muffins.

Bake for 15-18 minutes, until top is golden and toothpick comes out clean when inserted in center. Take out, let cool in pan 10 minutes. Remove from pan. Serve warm or at room temperature. Enjoy!

Note: You can sprinkle a touch of powdered sugar on top for a nice presentation.

Respond: letters@boulderweekly.com

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