Raspberry corn muffins from Back in the Day Bakery Made with Love: More Than 100 Recipes and Make-It-Yourself Projects to Create and Share (page 18) by Cheryl Day and Griffith Day

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blueberries for raspberries.

  • EmilyR on November 18, 2023

    First mistake, I should have read the previous review. This makes 24 regular sized muffins - not the 12 stated in the book, so it's a sizable quantity. Second mistake, forgetting all of the butter and vanilla (!)... the muffins stuck to the liners quite a bit, but they otherwise surprisingly worked out. I like that these have mainly honey as a sweetener except for the 2 Tbsp to coat the raspberries. I didn't love these, but that could be due to my oversight and disappointment in mass quantities. I'd try Ina Garten's next time.

  • anya_sf on March 02, 2019

    The secret ingredient is creamed corn. These muffins are moist, tender, mildly sweet, and corny, without containing whole corn kernels. I halved the recipe and got 12 normal-sized muffins, so the whole recipe would definitely yield jumbo muffins. I substituted white whole wheat flour for the all-purpose flour, and plain yogurt for part of the buttermilk (ran out). I recommend using paper liners sprayed with cooking spray.

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