This recipe is liked by 0 person(s). |
MUFFINS - Raspberry-Lemon Corn Muffins
Nb persons: 0
Yield: 15 muffins
Preparation time:
Total time:
Source:
Raspberry-Lemon Corn Muffins Gourmet | July 2000 (3.5 forks) ~ | |
1 cup | all-purpose flour |
1 cup | yellow cornmeal |
3/4 cup | granulated sugar |
1 tablespoon | baking powder |
1/2 teaspoon | salt |
1 1/2 tablespoons | finely grated fresh lemon zest |
1 1/2 sticks (3/4 cup) | unsalted butter, melted and cooled |
3/4 cup | whole milk |
2 large | egg yolks |
1 | whole large egg |
1 1/2 cups | raspberries,, (6 ounces) |
2 to 3 tablespoons | sanding, (coarse) or granulated sugar |
paper or foil muffin-cup liners
~
Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe