Festive and very delicious:
raspberry and cornmeal muffins with a touch of lemon zest.
I prefer my muffins small…and these were perfect. The cornmeal makes them crunchy, and the raspberries “dissolve” when cooking.
I was going to post this just before Christmas, thus the mini colored balls. Hmm. Somehow it was delayed…
Here’s the recipe for all to enjoy:
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- ¾ cup granulated sugar
- 1 tbls. baking powder
- ½ tsp. salt
- 1½ tbls. finely grated lemon zest
- 2 large egg yolks
- 1 whole large egg
- ¾ cup whole milk
- 1½ sticks. unsalted butter, melted
- 2-3 tbls. course, or granulated, sugar
- paper or foil muffin cup liners
- Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
- Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
- Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
- Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
As I say, I prefer smaller muffins, but this could be made in any size muffin tin.
And be sure to sprinkle the tops with sugar about half way through baking: it makes them crunchy and sparkly.
Very easy to eat, I guarantee!