Raspberry Corn Muffins Recipe

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Raspberry Corn Muffins
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Ingredients
10
Count
Nutrition
238
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries.
  2. Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 237.9 Kcal (996 kJ)
Calories from fat 28.44 Kcal
% Daily Value*
Total Fat 3.16g 5%
Cholesterol 32.44mg 11%
Sodium 118.57mg 5%
Potassium 97.54mg 2%
Total Carbs 46.58g 16%
Sugars 5.7g 23%
Dietary Fiber 1.44g 6%
Protein 4.73g 9%
Vitamin C 2.7mg 4%
Iron 0.6mg 3%
Calcium 26.8mg 3%
Amount Per 100 g
Calories 241.42 Kcal (1011 kJ)
Calories from fat 28.86 Kcal
% Daily Value*
Total Fat 3.21g 5%
Cholesterol 32.92mg 11%
Sodium 120.32mg 5%
Potassium 98.98mg 2%
Total Carbs 47.27g 16%
Sugars 5.78g 23%
Dietary Fiber 1.46g 6%
Protein 4.8g 9%
Vitamin C 2.7mg 4%
Iron 0.6mg 3%
Calcium 27.2mg 3%

* 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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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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