by Scarla
Marcal's Testing Notes:
Expand CollapseScarla's Notes:
1-1/2 cup all-purpose flour Ask a question about this ingredient
1 cup granulated sugar Ask a question about this ingredient
3/4 cups yellow cornmeal Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/2 cup butter, melted Ask a question about this ingredient
1/2 cup milk Ask a question about this ingredient
1/2 cup sour cream Ask a question about this ingredient
1 pint fresh raspberries Ask a question about this ingredient
Preheat oven to 350 degrees; grease muffin cups with melted butter, or line muffin tin with paper liners. In a large mixing bowl, combine the dry ingredients. Add the eggs, melted butter and milk; beat for 1 minute. Add sour cream; mix until just blended. Carefully fold in the raspberries. Fill the muffin cups 3/4 full; sprinkle with coarse or sanding sugar if desired. Bake at 350 degrees for 25-30 minutes.
Ask a question about this stepMmmm. Delicious! Love this recipe. Definitely on the "must try soon" list. ;o)
Amanda is a co-founder of Food52.
These are in my oven right now and they smell divine!