Saturday, December 1, 2007

Lemon Raspberry Corn Muffins

1/4 cup olive oil
1 cup sugar
3 eggs
1/3 cup maple syrup
2/3 cup warm water
1 tsp raspberry extract
1 tsp lemon extract
zest of one lemon
1 1/2 cups fine cornmeal
1 cup all purpose flour
2 1/2 tsp baking powder
1 tsp of salt
1/2 tsp baking soda
1 cup frozen raspberries

Preheat oven to 400 F. Spray silicone muffin cups with nonstick cooking spray (or grease and paper a muffin tin). Place on a baking sheet.

In a large bowl, stri sugar and oil together. Stir in eggs, then maple syrup, water, extracts and zest. Stir in cornmeal and allow to sit for 15 minutes to plump the cornmeal. Add flour, baking powder and soda and salt. Stir just to combine. Mix in raspberries. Spoon into muffin cups until 3/4 full.

Bake for 10 min, then reduce heat to 350 and bake for another 15-20 minutes, until browned on top and they spring back when touched.

My two cents:

I love these muffins. The outsides get crispy and almost cookie like, while the insides stay moist and fluffy. This is not your typical dense corn miffin. The lemon brings out the full flavor in the raspberries, while the maple syrup gives the corn a carmelized flavor.

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