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Oct 22, 2013
Categories: Breakfast & Brunch

Raspberry Lemon Cornmeal Muffins

My Baking Addiction


Prep: 15 mins   Cook: 12 mins  

These Raspberry Lemon Cornmeal Muffins were inspired by my love of that lemonade and my need for a quick and tasty breakfast that I can grab while I run out the door!

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup of Truvia Baking Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 1 1/4 cups low-fat buttermilk plus about 2 tablespoons for tops
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter melted
  • 1 1/2 cups raspberries, rinsed, drained and patted dry
  • Nonstick cooking spray
Directions
  1. Position rack to center of oven and preheat to 400°F. Lightly coat a standard muffin tin with cooking spray or line with paper muffin liners.
  2. In a medium bowl, whisk together flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, cinnamon, salt, and lemon zest.
  3. In a small bowl, whisk together buttermilk, egg yolks, and butter. Slowly stir buttermilk mixture into flour mixture until just blended.
  4. In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric mixer, beat the egg whites until just stiff. Gently fold the stiff egg whites and raspberries into the batter until just combined.
  5. Spoon the muffin batter into the prepared muffin tin, filling each cup three-quarters full. Bake muffins for 12 minutes, remove from oven and gently brush the tops with remaining buttermilk. Continue baking until the muffin tops are golden and a toothpick inserted into the center of a muffin comes out clean; about 6 to 8 minutes more.
  6. Let muffins cool slightly, about 10 minutes, before removing from muffin tin.



















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