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Author Notes: Clementine, a fabulous little cafe in West Los Angeles, serves a muffin that inspired me to try my own version. - Scarla - Scarla
Food52 Review: These muffins were tender and moist. The raspberries really added a pop of delicious berry flavor when biting into the muffin and I loved the cornmeal. They tasted like sweet tender cornbread but were lighter, like a muffin. I, of course, had one straight from the oven with butter and was not disappointed. - Marcal - Marcal
Makes 12 muffins
- 1-1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup yellow cornmeal
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 eggs
- 1/2 cup butter, melted
- 1/2 cup milk
- 1/2 cup sour cream
- 1 pint fresh raspberries
- 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.
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