Raspberry-Cornmeal Tea Muffins Recipe

Raspberry-Cornmeal Tea Muffins Recipe

  • 1 cup O Organics Unbleached All-purpose Flour
  • 2/3 cup Safeway yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 O Organics™ Large Brown Eggs
  • 1 cup Lucerne® Vanilla-Flavored Low-Fat Yogurt
  • 1/4 cup vegetable oil
  • 1 cup O Organics™ Frozen Raspberries
  1. In a large bowl, mix flour, cornmeal, sugar, baking powder, soda, and salt. In another bowl, beat to blend eggs, yogurt, and oil; add to flour mixture. Stir to moisten evenly. Gently fold in berries.
  2. Divide batter equally among 10 oiled or paper-lined muffin cups (2 1/2-inch size). Bake in a 375 degrees F oven until golden and tops spring back when touched in center, 20 to 25 minutes.
  3. Cool muffins on a rack; serve warm with Lucerne Sweet Cream Butter and O Organics(TM) Raspberry Preserves.
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