Raspberry-Cornmeal Muffins

Name: Raspberry-Cornmeal Muffins
Ingredients: 1 1/4 cups fat-free buttermilk; 1/4 cup olive oil; 1 large egg, lightly beaten; 4.5 ounces all-purpose flour (about 1 cup); 3/4 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh raspberries; Cooking spray; 1 tablespoon sugar

12 ingredients

5 steps

Ingredients

1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
4.5 ounces all-purpose flour (about 1 cup)
3/4 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
Cooking spray
1 tablespoon sugar

Directions

1

Preheat oven to 400°.
2

Combine the first 3 ingredients.
3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
4

Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.
5

Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.