Raspberry Corn Muffins

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READY IN: 40mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • Butter or line a standard 12 count muffin tin.
  • In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
  • Whisk to combine.
  • In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
  • Add the egg mixture to the flour mixture and stir until JUST combined.
  • Do NOT overmix.
  • Fold in raspberries.
  • Spoon batter into prepared muffin tin, almost to the top.
  • Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
  • Let stand on a wire rack for 10 minutes, serve warm.
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