Raspberry Corn Muffins (sugarless)

A yummy and healthy way to enjoy your local berries!


  • 1 cup cornmeal
  • 1/2 cup flour
  • 1/2 cup of wheat or oat bran (or substitute another 1/2 cup of flour = total 1 flour)
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  • 2 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 1/4 cup buttermilk (or substitute plain yogurt and milk to equal same amount)
  • 1/2 cup fruit concentrate (or substitute honey, frozen apple, orange or mixed fruit juice concentrate)
  • 1/4 cup quality oil (FOR NONFAT MUFFINS substitute applesauce, blended plums or prune baby food)
  • 1 cup Raspberries (or substitute Blueberries, Blackberries or another diced fruit)
  • 1 beaten egg or 1 egg white can also be added, but it's optional.


Preheat oven to 375 degrees F. Line muffin tins with muffin papers.

Combine all dry ingredients and stir. Combine wet ingredients in a larger bowl and stir well.

Slowly mix dry ingredients to wet ingredients, stir just until mixed, don't over-stir. Fold in Berries, then fill muffin papers half full.


Bake 15 - 20 min, and let cool 5 minutes before eating.

Servings: about 10
Time:about 10 Minutes Preparation Time
15 - 20 min Minutes Cooking Time

By Cyinda from near Seattle


April 16, 20090 found this helpful

Those sound good and healthy!

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