Hidden Raspberry Corn Muffins

Hidden Raspberry Corn Muffins

These corn muffins were inspired by my grandmother’s, which were overflowing with fruit, leaving nothing to the imagination. We’ve taken a different approach with these—your little ones will think they’re just plain Jane until they take the first bite, revealing a tasty fresh raspberry filling. Surprise!

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Hidden Raspberry Corn Muffins


Yield: 1 dozen muffins

Cook Time: 40 minutes

Ingredients:

  • 2 cups whole-wheat flour
  • 2 cups yellow cornmeal
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup melted butter
  • 2 large eggs
  • 2 teaspoons orange zest
  • 3 ounces fresh raspberries

Directions:

  1. Preheat oven to 350 F and line a muffin pan with paper liners.
  2. Sift together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, beat together milk, vanilla, butter, and eggs.
  3. Gradually stir the wet mixture into the dry one until well combined. Fold in orange zest.
  4. Spoon batter into each lined muffin cup to fill halfway. Drop 3 or 4 raspberries into each and cover with batter to fill each cup.
  5. Bake for 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean and tops are golden brown.