The latest saga in my continuing quest for healthier baking. Next time I'll incorporate fresh, sweet corn kernels in the batter as Pinoy Cook has done...for a deeper corn flavour! And I'll be on the lookout for finer ground cornmeal. I can only take so much crunchiness. H loved them as they were, though.
I used a basic muffin recipe, with the addition of cornmeal and raspberries.
Corn muffins with raspberries
You’ll need:
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 cup granulated white sugar
4 tsps baking powder
Pinch of salt
Zest of one lemon
1 cup frozen raspberries berries (you can also use fresh. Or use blueberries or blackberries or any combination of berries)
1 large egg, lightly beaten
1 cup milk
1/4 cup mild-tasting vegetable oil
1 teaspoon vanilla
Preheat oven to 400 F and position rack in center of oven. Butter your muffin cups with paper liners.
In a large bowl combine the flour, cornmeal, sugar, baking powder, salt, and lemon zest. In a separate bowl combine 2 tablespoons of this mixture with the berries.
In a large bowl whisk together the egg, milk, oil, and vanilla.
Using a rubber spatula fold the wet ingredients into the dry ingredients and stir until the ingredients are combined. Do not overmix. Gently stir in the berries.
Fill the muffin cups with batter, using two spoons or an ice cream scoop. Top each muffin with a raspberry. Bake until a toothpick inserted in the centre of a muffin comes out clean, about 15 - 20 minutes. Transfer to a wire rack and let cool for about five minutes before removing from pan.
1 comment:
Oooooo, betetr watch those calories. They could stay in the belly for quite awhile. anyway, I suggest tea, more than what you can handle to help perhaps stop those allergens. Antioxidants , I heard helps wash away impurities that tends to affect the skin, thus allergies... Try to check it out. Got rid of my allergies when I started drinking tea.
Tita Glo
Post a Comment