Sweet corn and raspberry muffins from Dappled: Baking Recipes for Fruit Lovers (page 59) by Nicole Rucker

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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

  • anya_sf on July 17, 2020

    The muffin batter was pretty thin. I prepared it the night before and stirred in frozen raspberries in the morning before baking. The batter completely filled the muffin cups and I worried they would overflow, but they didn't rise much. I do recommend using paper liners since there are a lot of berries. The muffins had great corn flavor and were relatively light in texture.

  • Smokeydoke on June 08, 2020

    It's an ingenious recipe that makes use of leftover corn cobs. It made much more batter than one 12 cup muffin pan, so I made a little cake too. I preferred the cake.

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