Cornmeal Raisin Muffins

READY IN: 30mins
Recipe by Megohm

From Harrowsmith Cookbook- not too sweet, but not bland either.

Top Review by mianbao

These are very nice muffins, but a few things are preventing them from being perfect muffins. First, IMO, they need more salt to bring out the flavor of the corn, an additional 1/4 teaspoon or even 1/2 teaspoon would be good, I think. I also feel that there is too much oil in them. I would decrease the oil to 1/3 cup. I think the honey could also be decreased to 1/3 cup with no harm done. Also, modern raisins do not need scalding or soaking, unless you are trying to add a particular flavor, which is not the case here. I made these muffins twice, because the first time I used dry buttermilk powder (mixed with the flour) and water, and got (naturally) a very watery batter, in which the raisins (which I had scalded) sunk like stones. I did get reasonable muffins, though the raisins were all on the bottom, but didn't think writing a review from that experience would be fair. So, I tried again, this time with plain yogurt, buttermilk being unavailable here. This time, I got a fairly thick batter, which held up the raisins, and my only problems are the points mentioned above. Thank you for posting this recipe.

Ingredients Nutrition


  1. Scald raisins with boiling water and drain well.
  2. Combine cornmeal and 2/3 of the butter milk and set aside.
  3. Mix together flour, baking powder, salt and baking soda.
  4. Beat eggs and add oil, honey and remaining buttermilk.
  5. Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins.
  6. Place in greased muffin tins and bake at 400 for twenty minutes.

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