Sneaky Raspberry Muffins

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Makes: 12 Muffins

The first surprise is the cornmeal. The second is the lovely stripe of raspberries garnishing the center of these sweet muffins.

1-1/2 cups flour
3/4 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen (unthawed) raspberries
1 cup skim milk
2 large egg whites (or 1 whole egg), lightly beaten
1 teaspoon vanilla
4 tablespoons sweet cream butter, melted
1 tablespoon sugar for topping


Preheat oven to 400°F. Coat muffin tins with non-stick cooking spray. In a large bowl, combine the dry ingredients. Spoon out two tablespoons into a small bowl. Add the fresh or frozen raspberries and stir to coat. In a separate bowl, combine the liquid ingredients and whisk until smooth. Fold the liquid ingredients into the dry ones just until moistened. Don't overmix. Scoop two tablespoons batter into each prepared muffin cup. Divide and sprinkle the coated raspberries evenly over the muffins. Spoon remaining batter over the raspberries, dividing evenly. Sprinkle each muffin with 1 tablespoon sugar. Bake at 400°F. for 20-25 minutes or until a toothpick inserted in the center comes out clean (may take up to 10 minutes longer if frozen raspberries were used). Cool 1 minute in the pan before removing to a wire rack.

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