Raspberry Corn Muffins

By Hklbrries

Ingredients

• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 1/2 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 1 large egg
• 1 1/4 cups raspberries or 1 1/2 cups blueberries

Details

Servings 12
Adapted from lifestyle.msn.com

Preparation

Step 1

Preheat oven to 400 F.

Grease 12 (2 1/2-by-1 1/4-inch) muffin pan cups.

In large bowl, mix first 6 ingredients. In small bowl, with wire whisk or fork, beat buttermilk,* vegetable oil, vanilla and egg until blended; stir into flour mixture just until flour is moistened (batter will be lumpy). Fold in berries.

Spoon batter into muffin cups. Bake muffins 20 to 25 minutes until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pans; serve warm. Or cool on wire rack.

*Or instead of buttermilk, in 1-cup glass measuring cup, place 1 tbsp lemon juice, then add enough milk to equal 1 cup. Let mixture stand until thickened, about 5 minutes.