Raspberry Corn Muffins

These are best if you can make them with fresh raspberries, bursting with summer flavor, but frozen berries can be used if necessary! You can have these mixed, baked, and ready to eat in thirty minutes easily. They are hearty enough to enjoy with dinner, sweet enough to have for dessert…your choice! This recipe makes 12 delicious muffins.

Raspberry Corn Muffins

2 eggs
1 c milk
1 t vanilla
4 T melted butter or canola oil

1-1/2 c flour
3/4 c cornmeal
3/4 c sugar (less if you’d like)
2 t baking powder
1/2 t salt

1-1/2 c fresh raspberries

Blend the eggs through butter in a small bowl. Mix the flour through the salt in a large bowl. Remove about 2 T of the flour mix and use it to flour the raspberries. Make a well in the flour and pour in the egg mixture. Mix until just moistened.

Fill each muffin cup about 1/3 full and add raspberries to each. Fill another 1/3. Bake at 400 for about 17 - 18 minutes.