Raspberry Corn Muffins Recipe

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Raspberry Corn Muffins
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Butter or line a standard 12 count muffin tin.
  3. In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
  4. Whisk to combine.
  5. In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
  6. Add the egg mixture to the flour mixture and stir until JUST combined.
  7. Do NOT overmix.
  8. Fold in raspberries.
  9. Spoon batter into prepared muffin tin, almost to the top.
  10. Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
  11. Let stand on a wire rack for 10 minutes, serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 585.99 Kcal (2453 kJ)
Calories from fat 208.88 Kcal
% Daily Value*
Total Fat 23.21g 36%
Cholesterol 97.02mg 32%
Sodium 1211.74mg 50%
Potassium 529.04mg 11%
Total Carbs 88.51g 30%
Sugars 31.55g 126%
Dietary Fiber 8g 32%
Protein 10.22g 20%
Vitamin C 8.3mg 14%
Vitamin A 0.1mg 5%
Iron 3.9mg 21%
Calcium 293.8mg 29%
Amount Per 100 g
Calories 267.57 Kcal (1120 kJ)
Calories from fat 95.38 Kcal
% Daily Value*
Total Fat 10.6g 36%
Cholesterol 44.3mg 32%
Sodium 553.3mg 50%
Potassium 241.57mg 11%
Total Carbs 40.42g 30%
Sugars 14.41g 126%
Dietary Fiber 3.65g 32%
Protein 4.67g 20%
Vitamin C 3.8mg 14%
Vitamin A 0.1mg 5%
Iron 1.8mg 21%
Calcium 134.2mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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