july 12, 2022
Morning on a hot and sultry weekend. Hanging around the house for late breakfast appeals more than dressing for brunch at a cafe. You have all the fixings for a light breakfast, except muffins. If you have an ear of fresh corn and some summer berries, you will likely also have the basics for baking. Prep these Raspberry Fresh Corn Muffins the night before. After a quick stir and bake, you will enjoy warm fluffy fruit filled treats in the comfort of your home. Any left may be frozen to enjoy later.
Raspberry Fresh Corn Muffins are easy and versatile. Blueberries and chopped strawberries work, too. In the off season, no one will judge if you use canned or frozen corn. It’s the corn which gives these golden treats their unique texture.
Add raspberries and fresh corn to nearly any basic muffin recipe and you’ve got a winner. I tried this with my Fluffy Breakfast Muffins and cannot wait to try these additions to a chocolate muffin recipe.
I used gluten free flour in this recipe, but regular all purpose flour gives the same sweet result.
This summer muffins recipe makes twelve fat muffins, enough to share with those you love to feed.
Raspberry Fresh Corn Muffins
recipe by Michele Humlan, The Good Eats Company
makes 12 muffins
2 cups gluten free flour – I like King Arthur Measure for Measure*
⅔ cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon fine sea salt
kernels from one ear corn, uncooked
generous cup fresh raspberries (blueberries or chopped strawberries also good)
½ cup sugar
½ cup neutral oil like canola
1 teaspoon pure vanilla extract
one large egg, at room temperature
1 cup whole milk
* regular all purpose flour works just as well
- Preheat oven to 375 degrees.
- In large mixing bowl, whisk flour, cornmeal, baking powder and salt.
- In smaller bowl, whisk oil with sugar and vanilla.
- Add egg to wet ingredients and whisk well.
- Add milk gradually to this mixture.
- Gently toss corn kernels and raspberries into the dry mix to lightly coat; this keeps them from sinking to the bottom of the muffins.
- Pour wet ingredients over dry and use spatula to gently mix just until all is combined.
- Spray muffin tin with cooking spray and divide batter into the cups.
- Bake until puffed and golden, about 18-19 minutes.
- These muffins are good warm or at room temperature.
- When completely cooled, they may be frozen and defrosted for later use; once defrosted, they do best if very lightly warmed in the microwave or oven/toaster oven.