Raspberry Lime Muffins
Submitted by ddoug on August 08, 2007 at 3:52 pm

Preheat oven to 400º. Grease muffin tin. I use spray oil. I don't use muffin cups.

Mix together with a whisk:
3 Tbs. melted butter
1 cup milk
2 eggs
1/4 tsp. lime oil (or use lime zest)

Mix together in large bowl:
2 cups. flour
1/3 cups. corn meal
1 Tbs. baking powder
2/3 cup sugar
1/2 tsp. salt

Add 2 cups fresh raspberries to dry ingredients and fold lightly with rubber spatula so as not to break up the berries.

Pour wet mixture into dry. Fold over and over with a rubber spatula, turning the bowl (just as with egg whites) just until no dry flour is visible. Lumpy is good.

Spoon into muffin tin. I use a large spoon and let the dough drop into the muffin cup. Don't smooth it out or handle the dough any more than necessary.

Bake for 25 minutes.

After a few minutes out of the oven, run a knife around the muffins and let cool on a rack. These freeze very well.

comments
Submitted by --jej on Thu, 2011-09-29 02:28.
I always have frozen raspberries on hand, so wonder if you ever use frozen raspberries in these muffins? My thoughts are to treat them super carefully, as you describe with the fresh, so as not to break them up; then, also to expect to bake them for a longer time, as being cold would necessitate that.
I'd also be using the lime zest with them. Your thoughts??? And thanks immensely. jej