- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 c. sugar
- 2 t. baking powder
- 1 t. salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 t. vanilla extract
- 1 large egg
- 1 1/4 cups raspberries or 1 1/2 cups blueberries
Raspberry Corn Muffins - From Cornbread Alley
1. Preheat oven to 400 degrees F. Grease twelve 2 1/2 by 1 1/4 inch muffin pan cups.
2. In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk, vegetable oil, vanilla, and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries.
3. Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack.
Estimated Work Time: 15 minutes
Total Time: 35 to 40 minutes
