Wednesday, July 7, 2010

yummy summery raspberry muffins!

Even though the temperature is 100 degrees throughout most of the South, I couldn't resist turning on my oven for these tasty little bites of heaven!  The best part? Make a double batch and stick the leftover muffins in the freezer - then you can enjoy them any time!

This recipe is pretty much copied (I've dumbed it down a little for myself) from Publix Greenwise Magazine - happy baking my little love muffins!

Yummy Summery Raspberry Muffins 1 1/2 cup flour
1 cup yellow cornmeal
1T baking powder
1t cinnamon
1/2t baking soda
2 eggs, lightly beaten
1/2 cup honey
1/2 cup sugar
1 cup buttermilk - don't have buttermilk on hand?  Put 1T lemon juice in a glass measuring cup.  Fill to the 1 cup line with milk.  Let sit at least 5 minutes.  Voila!
6T butter
fresh raspberries (I put in about 6 oz but if you have more on hand - throw them on in there!)

Preheat oven to 400 degrees.  Butter muffin pan (or line with paper baking cups) and set aside. 

In large bowl combine flour, cornmeal, baking powder, cinnamon and baking soda.

In a medium bowl combine eggs, honey, sugar, buttermilk and butter.  Stir.  Add this mixture to the flour mixture and stir until moistened.  Gently fold in the raspberries.

Spoon batter in to muffin cups, filling each cup about 3/4 full.  Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Cool in muffin cups on wire rack for 10 minutes.  Remove from muffin cups and serve warm.

Makes 18 muffins.

1 comment:

  1. When do you have time to bake? LOL! Hope you are doing good.