Name: Raspberry Corn Muffins
Yield: Makes 12 muffins
Cuisine: United States
Ingredients: 2½ teaspoons fine sea salt; 1½ cups canned creamed corn; ¾ cup honey; 8 tablespoons (1 stick) unsalted butter, melted; 2 cups buttermilk; 2¾ cups unbleached (all-purpose) flour; 2 large eggs; 1½ teaspoons baking powder, preferably aluminum-free; 2 tablespoons granulated sugar; 1½ teaspoons baking soda; 1 teaspoon pure vanilla extract; 1½ cups fresh or frozen raspberries; 1½ cups yellow cornmeal

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Most people think of corn bread or corn muffins as something to accompany a savory meal, but with the touch of sweetness that plump raspberries bring, they’re perfect for breakfast. Swap in the same amount of blueberries (not thawed if frozen) for an easy-peasy variation.