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Raspberry Sweet Corn Muffins

June 18, 2012

When you’re a kid, summer seems to stretch on forever. Three months of school freedom feel like a year of sun-filled, activity-packed days of which you’ll never grow tired. As an adult, summer seems far too fleeting. Especially when it seems to be taking its sweet time to get here. Waking up to a drizzly mid-June morning, I feel like summer is already slipping from my grasp. I feel the need to buy another flat of strawberries each time I go to the store, even when I haven’t eaten half of the one already in my fridge. I have to stock up while I can. Quick! Let’s grill! Make sangria! Bake pies! Summer will be gone before you can blink.

These Raspberry Sweet Corn Muffins are an ode to the summer that has yet to arrive, but already seems to be half-gone. They are meant to be served for breakfast on the porch, warm and smeared with butter. They should be brought in a gingham-lined basket to a sunny picnic. They belong alongside grilled meats at an outdoor barbeque, washed down with a cold glass of boozy punch.

 

Yes, these can be your go-to summer muffins. All the comforting crunch of cornbread, full of popping kernels of sweet white corn and juicy raspberries for a bright twist. As the season progresses, switch out the raspberries for diced peaches or apricots. They’ll be just as wonderful. Or use strawberries if, like me, you can’t stop hoarding them faster than you can eat them.

These muffins will disappear in a blink. Hopefully summer will last a little longer.

Raspberry Sweet Corn Muffins

© Copyright 2012 Carly Sullivan, Tart to Heart

Yield: 12 muffins

Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh sweet corn kernels (from 1 ear of corn)
  • 6 oz (about 1 heaping cup) fresh raspberries, halved
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 eggs

Directions:

  1. Preheat the oven to 400°F. Grease a 12-cup muffin pan or line with paper liners.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the corn and raspberries and toss gently to coat with flour.
  3. In another smaller bowl, whisk together the buttermilk, melted butter, and eggs until smooth. Add to the dry ingredients and gently fold together with a rubber spatula until combined, careful not to mash the berries.
  4. Bake until golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let sit a few minutes before removing to a wire rack to cool. Enjoy!

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4 Comments leave one →
  1. June 18, 2012 7:08 pm

    These look simply delicious and I know the feeling of wanting to stock up!

  2. June 18, 2012 11:14 pm

    Mmmm, I love the idea of using fresh corn in these muffins in addition to cornmeal. Thanks for another great recipe!

  3. June 19, 2012 9:53 am

    They are so pretty and clearly delicious! I love them :D

  4. Jeff permalink
    June 19, 2012 12:05 pm

    Once again you leave me drooling! Dad

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