Raspberry Corn Muffins Recipe

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Raspberry Corn Muffins
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Ingredients:

Directions:

  1. Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195 Kcal (816 kJ)
Calories from fat 88.86 Kcal
% Daily Value*
Total Fat 9.87g 15%
Cholesterol 54.65mg 18%
Sodium 212.17mg 9%
Potassium 109.26mg 2%
Total Carbs 23.43g 8%
Sugars 6.69g 27%
Dietary Fiber 1.74g 7%
Protein 3.9g 8%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 70.9mg 7%
Amount Per 100 g
Calories 243.63 Kcal (1020 kJ)
Calories from fat 111.03 Kcal
% Daily Value*
Total Fat 12.34g 15%
Cholesterol 68.28mg 18%
Sodium 265.08mg 9%
Potassium 136.51mg 2%
Total Carbs 29.27g 8%
Sugars 8.36g 27%
Dietary Fiber 2.18g 7%
Protein 4.87g 8%
Vitamin C 3.6mg 5%
Vitamin A 0.1mg 3%
Iron 0.9mg 4%
Calcium 88.5mg 7%

* 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

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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