I'm relatively new to food blogging, but I find that the experience is constantly inspiring me to go through my cookbooks and discover recipes that I'd overlooked before. I'm not sure how I missed this one before, because raspberries are quite possibly my favorite berry and I love the crunchy texture and slightly sweet corn taste that cornmeal brings to baked goods. Put them both in an easy-to-make muffin, and I'm hooked! A quick dash to the grocery store later, these gorgeous soft and moist muffins were in the oven in no time at all. They didn't take much longer to be eaten either!
|Raspberry Cornmeal Muffins|
|Recipe by Lisa Turner|
Adapted from Mollie Katzen's Sunlight Café
Published on May 17, 2007
Soft and moist cornbread muffins loaded with tart juicy raspberries
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