Saturday, July 17, 2010

Lemon Raspberry Corn Muffins

Lemon Raspberry Corn Muffins
Originally uploaded by kel h
1 1/2 c fine yellow corn meal
3/4 c flour
2/3 c sugar
1 tbsp baking powder
1 tsp salt
1 c milk
1 tbsp raspberry vinegar
zest and juice of 1 lemon
1 egg
3 tbsp melted butter
1 container raspberries (or 1 c frozen)

Preheat Oven to 400

combine dry ingredients. In separate bowl combine wet ingredients (and sugar). Combine wet and dry just until combined. Fold in raspberries. Pour into a greased muffin tin and bake for 20-25 minutes. Makes 1 doz

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