Raspberry Corn Muffins (sugarless)

Ingredients:

• 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)
• 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.

Directions:

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.

By Cyinda from near Seattle

1 Feedback

Share This Page Print Follow 0 0