Raspberry Lemon Corn Muffins Recipe
Raspberry lemon corn muffins are lightly sweetened, bursting with citrus, full of juicy berries, and absolutely perfect for spring. Use your toaster oven to bake this small batch recipe, it’ll take less than 30 minutes start to finish!
Ingredients
- 3 tablespoons Granulated Sugar
- zest of one Lemon large, about 1 1/2 teaspoons
- 3/4 cup White Whole Wheat Flour
- 1/4 cup Yellow Cornmeal
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Fine Sea Salt
- 3 ounces Fresh Raspberries about 2/3 cup
- 1 large Egg beaten
- 1/2 cup Low-Fat Buttermilk
- 2 tablespoons Canola Oil
- Sparkling Sugar for topping, optional
Instructions
- Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the “Bake” setting. Grease a 6-cavity muffin tin with cooking spray or oil.
- In a small bowl combine the sugar and lemon zest. Using your fingers, rub the sugar and zest together until the sugar turns a light-yellow color. Set aside.
- In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. Roughly chop the raspberries, add them to the flour mixture and toss gently to coat the berries.
- Whisk the egg, buttermilk, and oil into the bowl of lemon zest and sugar. Gently fold the wet ingredients into the flour mixture until combined.
- Divide batter among prepared pan and sprinkle with sparkling sugar if desired.
- Reduce the temperature to 400°F and bake the muffins until they are golden around the edges and a toothpick inserted in a few comes out clean, about 12 to 13 minutes.
Notes
- Convection toaster oven adjustments: Place the cooking rack in the lowest position and preheat to 400°F. When ready to bake, reduce the temperature to 375°F. Bake muffins for about 12 to 13 minutes.
Nutrition
Calories: 145kcalCarbohydrates: 19gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 134mgFiber: 1gSugar: 2g
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