Raspberry Corn Muffins Recipe

TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling

MAKES: 12 servings

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 1 1/2 cups (12 ounces) fat-free plain yogurt
• 2 tablespoons butter, melted
• 1 cup fresh raspberries

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries.
2. Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield:1 dozen.

Nutritional Facts

One muffin equals 164 calories, 3 g fat (2 g saturated fat), 41 mg cholesterol, 175 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.