Raspberry Lemon Corn Muffins

Raspberries are currently being found at local farmer's markets along with other delicious fruits like plums, peaches, blueberries, red currants and blackberries. The next several blogs will focus on these particular fruits.

Here's a recipe for Raspberry Lemon Corn Muffins. I like corn muffins, plain, with sour cream added to the batter, jelly put in between layers of batter, jalapenos, etc. I figured I would try adding raspberries and using up the last lemon in the bowl.  The tartness of the berries and the lemons definitely makes you pucker but the color of the raspberries against the corn muffin is pretty. I think if I make these again, I would add a little more sugar so it wasn't so tart but they were still go none the less. Enjoy.

Ingredients:  1 c flour, 1 c yellow cornmeal, 1 TBSP baking powder, .5 tsp sea salt, 3/4 c sugar, 2 eggs, .5 c unsalted butter, melted, 3/4 c milk, 2 TBSP grated lemon zest, 1.5 c raspberries, turbinado sugar for topping

Instructions:   Preheat oven to 400 and prepare muffin tin with muffin liners or cooking spray.  1. In a large bowl, whisk flour, cornmeal, baking powder and sea salt. 2. In a medium bowl, whisk sugar, eggs, milk, butter, and zest until well blended. 3. Add egg mixture to flour mixture and stir until just blended. Fold in raspberries. 4. Divide batter evenly amongst prepared muffin cups and sprinkle each muffin with turbinado sugar. Bake for 16 minutes or until tops are golden brown and toothpick comes out clean when inserted. Cool in the pan on a wire rack for a few minutes then turn out onto the rack and cool completely.


*I usually invert the muffins while in the pan so the bottoms don't steam while they are cooling in the pan before turning out onto the wire rack to cool completely.