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Fresh raspberry mini corn muffins

No dry corn muffins here: allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins.

Fresh raspberry mini corn muffins

Credit: Barefoot Contessa: Back to Basics

  • makes

    48

  • prep

    15 minutes

  • cook

    20 minutes

  • difficulty

    Easy

makes

48

serves

preparation

15

minutes

cooking

20

minutes

difficulty

Easy

level

Ingredients

  • Baking spray with flour (or spray oil)
  • 3 cups plain (all-purpose) flour  
  • 1 cup granulated sugar  
  • 1 cup fine cornmeal
  • 1½ tbsp baking powder  
  • 3 tsp kosher salt  
  • 2 cups full cream (whole) milk  
  • 2 extra-large eggs  
  • 225 g (8 oz) unsalted butter, melted  
  • 350 g (12 oz) firm fresh raspberries  
  • 1½ tbsp turbinado sugar
Standing time: 15 minutes

Instructions

  1. Preheat the oven to 190°C (375°F). Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  2. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
  3. When the batter has rested, fold the raspberries into the batter with the spatula. With a small ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the turbinado sugar on the muffins.
  4. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
 

Recipe from Modern Comfort Food: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 15 December 2022 1:24pm
By Ina Garten
Source: SBS



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