Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Ina makes a variation of her favorite corn muffins using fresh raspberries!
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Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees 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.
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.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) 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 full 2 tablespoons of turbinado sugar on the muffins.
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.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa | Food Network
Autumn Recipes With Gordon Ramsay | DOUBLE FULL EP | Home Cooking
Get ready for Autumn with these hearty recipes for your breakfast, lunch and dinner.
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Wild Garlic Muffin Recipe | Foraging Recipes
This is the first wild garlic recipe I make every year! I LOVE the soft, buttery texture, the pungent taste of garlic and cheddar and the simple ritual of creating them.
Sometimes I make scones, sometimes muffins! Muffins are a little bit softer and more moist (triggered?). They also don’t require any rolling, you just drop the batter into a muffin tin! Easy peasy.
Here’s my go-to recipe for 6 delicious wild garlic muffins:
Preheat the oven to 200C and brush the inside of a muffin tin well with oil.
Beat one egg with 50ml of melted butter or vegetable oil and 125ml of milk. In a separate bowl mix 125g self-raising flour with ½ tsp baking powder, 100g grated cheese, a handful of chopped wild garlic and some salt and pepper.
Now mix the wet and dry ingredients together and spoon into your muffin tin! Bake for around 25 minutes, until the tops are golden brown!
And now.. Enjoy!!
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