Family Chefmate: Raspberry Corn Muffins

I bought a new cookbook yesterday from my local Sprouts grocery store. The book was developed by Earthbound Farms and Myra Goodman. Myra talked about starting Earthbound in California and the first crop they grew was organic raspberries. Therefore the first recipe I had to try from the new cookbook was raspberry corn muffins. These muffins are delicate but have a rich flavor of cinnamon and raspberries. They are great for breakfast or a mid-morning snack. I made two changes to the recipe. I used a combination on flours (oat flour, whole wheat white flour and all purpose flour) instead of just the all purpose flour in the original recipe. I also cut the butter in half and added some canola oil. This lowers the saturated fat and replaces it with a healthy fat.

Raspberry Corn Muffins:
Makes: 12 regular muffins
Pre-heat Oven: 400 degrees

1/2 cup oat flour (or all-purpose flour)
1/2 cup whole wheat white flour (or all-purpose flour)
1/2 cup unbleached all-purpose flour
1 cup finely finely ground yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup honey
1/4 cup sugar
1 cup buttermilk
3 tablespoons butter
3 tablespoons canola oil
1 1/4 cups fresh or frozen (unthawed) raspberries, additional 1/2 cup for crumbling on top of muffins.

1. Grease 12 standard muffin cups or line and grease muffin liners.
2. Pre-heat oven to 400 degrees
3. Place the eggs, melted butter, canola oil, buttermilk into a mixer with a paddle attachment. Mix all the ingredients together.
4 Add the dry ingredients next to the batter: oat flour, whole wheat white flour, all-purpose flour, yellow cornmeal, baking soda, baking powder, salt and cinnamon. Mix all ingredients together for one minute. Fold the raspberries into the batter with a spoon. Be careful not to break up the raspberries.

5. Fill the muffin tins 3/4 of the way to the top. Add some extra raspberries to the top of each muffin. Bake the muffins for 20-25 minutes or until the muffins are golden brown and a toothpick comes out clean. Allow the muffins to cool on a wire rack for 10 minutes.

Raspberry Corn Muffin Batter