Fresh raspberry mini corn muffins from Modern Comfort Food (page 241) by Ina Garten

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

  • tmitra on October 07, 2025

    I skipped the raspberries, skipped the Demerara sugar, and made standard-size muffins, yielding 12 plus another 7. I don't care for cornbread but found these very good, especially with raspberry jam. They're plenty sweet as is, though maybe the inclusion of tart raspberries is counterbalanced by the Demerara sugar.

  • Devons on November 29, 2020

    Made full recipe which produced 48 mini muffins plus an additional 12. Used frozen raspberries which prevented juice “bleed“ into the batter. Forgot Demerara sugar on last batch. It definitely adds a bit of crunch and color on muffin tops. Use scant scoops 1-3/4” not full scoops.

  • anya_sf on October 12, 2020

    I made the batter the night before. Half the recipe filled 24 mini muffin cups to the brim. The muffins overflowed while baking, so they weren't perfectly shaped like the photo in the book. Be sure to grease the tops of the muffin pans and/or don't fill them as much. Next time I'd just make regular muffins. The flavor and texture were good. I preferred this fresh raspberry version to the jam version in The Barefoot Contessa Cookbook.

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