Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 18

T hese are best eaten the day they are baked; the juicy berries will make the muffins soggy if left too long.

Makes 12

1 ¹/₃ cups yellow cornmeal

1 cup all-purpose flour

¹/₃ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup plus

2 tablespoons buttermilk

½ cup (1 stick) unsalted butter, melted

2 tablespoons molasses

1 large egg plus

1 large egg yolk, lightly beaten 1 cup fresh raspberries or frozen raspberries, thawed

1. Preheat oven to 375°F. Lightly coat a standard muffin tin with cooking spray.

2. In a large bowl, whisk cornmeal, flour, sugar, baking powder and salt. Using a wooden spoon, fold in buttermilk, melted butter, molasses and beaten eggs until blended. Let mixture stand 10 minutes to absorb liquid. Gently fold in raspberries.

3. Drop batter into prepared muffin cups. Bake 15 minutes, until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool.

TIP

Not in the mood for muffins? You can easily make this recipe into cornbread. Just pour the batter into a greased heavy 9-inch skillet and bake for about 25 minutes.