Orange-Raspberry Corn Muffins

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Yield: 10 muffins Prep 15 mins Bake 400°F 25 mins  plus cooling

Ingredients

  • 1 cup  all-purpose flour
  • 1 cup  yellow cornmeal
  • 2/3 cup  sugar
  • 1 1/2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  baking soda
  • 1 tablespoon  grated orange peel
  • 1/2 cup  fresh orange juice
  • 1/2 cup  buttermilk
  • 1 large egg
  • 1/2 teaspoon  vanilla extract
  • 1/4 cup  unsalted butter, melted
  • 1 1/2 cups  raspberries (thawed, if frozen)

Directions

1. Adjust rack to middle of oven. Heat oven to 400 degree F. Lightly spray ten 2-1/2-inch muffin-pan cups with nonstick spray. Set aside.

2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and orange peel. In a separate bowl, whisk together the orange juice, buttermilk, egg, and vanilla extract until smooth. Slowly pour the orange juice mixture and the melted butter into the flour mixture and stir from the bottom of the bowl with a spoon or rubber spatula. When batter is almost mixed, add the raspberries and continue to mix with a few swift strokes until the dry ingredients are moistened (don't overmix; a few lumps are okay). Divide the batter among prepared muffin cups. Bake until lightly browned on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool. Makes 10 muffins.

Nutrition Facts

  • cal.(kcal)220,
  • Fat, total(g)6,
  • chol.(mg)34,
  • sat. fat(g)3,
  • carb.(g)38,
  • fiber(g)2,
  • pro.(g)4,
  • sodium(mg)225,
  • Percent Daily Values are based on a 2,000 calorie diet
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