Monday, May 27, 2013

Memorial Day Muffins

I have clearly been on a muffin kick for some time now.  I am not sure what it is - but I love them!  They are easy to make, have an infinite amount of possibilities, and deliver almost instant gratification!  And of course they make the kitchen smell divine!!

So when I was at Trader Joe's the other day, I just about gasped out loud when I saw their jumbo blueberries (still have to create something yummy with them!) and containers of delectably ripe raspberries. Needless to say I grabbed about every fresh fruit in the aisle and left a happy girl!  I see a fruit salad in the making later today :)

But first, the raspberries needed my most immediate attention as we know they last only so long - or should I say not so long  - in the refrigerator!!  So when a recipe was posted using lemon, raspberries and the unexpected ingredient of cornmeal - I was too curious not to give it a try!

And to make it even better, Truvia baking blend was the recommended sweetener. I have used before and really love it. So that made this even more of a must try for me!

Raspberry Lemon Cornmeal Muffins

Adapted from My Baking Addiction

1 1/2 cups flour
3/4 cup cornmeal
1/4 cup Truvia Baking Blend
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
2 tsp. lemon zest
1 1/4 cups buttermilk
2 x large eggs, separated
2 Tbsp. unsalted butter, melted
1 1/2 cups raspberries, rinsed and drained well

2 Tbsp. lemon juice
3 Tbsp. Truvia baking blend
2 Tbsp. powdered sugar

Preheat over to 435.  Lightly coat  a muffin tin with a non stick spray (I love the Everbake from King Arthur)

In a medium bowl, whisk the flour, cornmeal, Truvia, baking powder, cinnamon, salt adnnd lemon zest until blended.

In a small bowl, whisk the buttermilk, egg yolks, and butter.  Slowly add the buttermilk mixture into the four mixture, stirring just until blended.

Whip the egg whites with an electric mixer until stiff peaks form..  Fold the whipped egg whites and raspberries into the batter until gently blended.

Spoon the batter into the prepared muffin pan, filling about 3/4 full.  Bake muffins for 5 minutes at 425 and then reduce the oven temperature to 375 and continue baking 13-15 minutes, or until golden brown .
Place muffin pan on wire rack and cool for 10 minutes before removing from the pan.

When just warm, dip the tops of the muffins into the glaze to give them a bit of a shine and tangy topping.


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  1. Oh Yum!!!!!!!!
    Looks soooooooo good.
    If I could smell anything, I would know the aroma coming from your kitchen would be unbelievable.
    I am surprized you don't have "stray" neighbors lined up outside your door, or faces with their noses pressed up against the kitchen windows.
    Oh wait, that would be me.
    Which reminds me of a story.
    I too love love muffins, cup cakes, and cookies.
    Almost as much as I like diamonds, rubies, sapphires, and emeralds.
    I was in the mall one day and went into a jewelry store.
    I was looking down into a glass case.
    I was looking so hard, I didn't realize how close I got, I bumped my nose on the top of the glass counter.
    They also have to wash down the windows at the counter inside See's candy.
    It is my all time favorite.
    I can tell you every chocolate in their case, just buy the shape and design of them.
    Go ahead, test me, please!!!! LOLOL
    Oh I forgot where this was going.
    The muffins look awesome.
    Love you,

    1. OMG Nance - you are a riot!!!

      I love the story about the noseprint on the jewelry case. Been there done that!! LOL

      The only noses pressed up in my kitchen are the furry girls hoping I will drop the whole pan of goodies on the floor - just for them!!