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Raspberry Corn Bread Muffins Recipe

Raspberry Corn Bread Muffins Recipe

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Ingredients:

Serving

3 cups all-purpose flour
1 cup cornmeal
1 cup sugar
6 tsp baking powder
1 1/2 tsp salt
2 eggs
1 1/2 cups milk
1 cup butter or 1 cup margarine, melted
1/2 cup raspberry preserves

Directions:

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Serve warm. Yield: about 2 dozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	730.13 Kcal (3057 kJ)
Calories from fat	301.95 Kcal
		% Daily Value*
Total Fat	33.55g	52%
Cholesterol	137.13mg	46%
Sodium	645.35mg	27%
Potassium	755.62mg	16%
Total Carbs	96.71g	32%
Sugars	30.86g	123%
Dietary Fiber	3.4g	14%
Protein	12g	24%
Vitamin A	0.4mg	13%
Iron	1.9mg	11%
Calcium	319.8mg	32%

Amount Per 100 g
Calories	300.38 Kcal (1258 kJ)
Calories from fat	124.23 Kcal
		% Daily Value*
Total Fat	13.8g	52%
Cholesterol	56.42mg	46%
Sodium	265.5mg	27%
Potassium	310.87mg	16%
Total Carbs	39.79g	32%
Sugars	12.7g	123%
Dietary Fiber	1.4g	14%
Protein	4.94g	24%
Vitamin A	0.2mg	13%
Iron	0.8mg	11%
Calcium	131.6mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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