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Raspberry Corn Muffins
Easy summer muffins with fresh raspberries.
4 large eggs
1 cup milk
1 tsp vanilla
3/4 cup whole wheat flour
3/4 cup flour
3/4 cup corn meal
2 tsps baking powder
1/2 tsp salt
1 1/2 cups raspberries
1/2 cup apple sauce
1/3 cup sugar
Blend the eggs, vanilla, milk, sugar and applesauce in a medium bowl.
Mix the flours and salt in a large bowl. Remove about 1 tablespoon of the flour mix and use it to flour the raspberries.
Make a well in the flour and pour in the egg mixture.
Mix until just moistened.
Fill each muffin cup about 1/3 full and add raspberries to each. Fill another 1/3.
Bake at 400 °F (200 °C) for about 17 - 18 minutes.
in 1 serving of Raspberry Corn Muffins.
, 81% carbs, 13% protein.
Calorie Counter 100% Free
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