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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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.