As a Southerner, I’m morally opposed to sweet cornbread. Where I grew up, cornbread is for sopping up the pot liquor from a mess of collard or turnip greens. It’s moist on the inside and has a crispy crust from being baked in a cast iron skillet. It is not the cake-like confection that passes for cornbread in some Northern restaurants. So why’d I go and put raspberries in my corn muffins? Who knows! But I did, and they were a real treat.
In my defense, I have to say that these muffins aren’t really very sweet. They won’t be any good for pushing your black-eyed peas onto your fork, but they won’t put you into a sugar coma, either. My husband, who really doesn’t have a sweet tooth, thought they were the perfect dessert, while our daughter E, who inherited a full set of my sweet choppers, drizzled them with maple syrup. And yeah, I resorted to the maple syrup, too. Because even though I like my regular cornbread unsweetened, once I added berries, I wanted these muffins to be just a touch sweeter. Sorry, Mama. I hope you can recover from the shock.
Gluten-Free Raspberry Corn Muffins
If you’re not avoiding gluten, you can use whole wheat flour. See the variations below.
- 1 cup (4 ounces) millet-chia flour (see notes below)
- 1 cup (5 ounces) yellow corn meal
- 3 tablespoons corn starch
- 2 tablespoons natural sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened soymilk (or other non-dairy milk)
- 1/2 cup plain soy yogurt or apple sauce
- 1/4 cup water
- 1 tablespoon lemon juice
- 6 ounces raspberries
- Optional: 1 tablespoon raw sugar
- Preheat oven to 375 F. Oil a non-stick muffin pan or place 12 silicone muffin cups on a making sheet.
- Combine dry ingredients in large mixing bowl. Whisk together the wet ingredients in a smaller bowl. Add the wet to the dry and stir until mixed. Gently stir in the raspberries.
- Divide the batter equally among the muffin cups. If desired, sprinkle the tops with 1 tablespoon raw sugar. Bake for about 25 minutes, or until a toothpick inserted in the middle of one comes out clean. Allow to cool in the pan for 10 minutes before removing the muffins. Serve warm.
To make the millet chia flour, process 1 cup of millet (7 ounces) with 2 tablespoons of chia seed in a high-powered blender until finely ground, stirring once or twice to make sure all seed is ground. Then use one cup of this mixture (about 4 ounces) to make the muffins and reserve the rest for another use. Using at least a cup of millet results in better grinding than using a smaller amount.
*If using pre-ground millet flour, measure 1 cup and then remove 1 tablespoon of flour. Add 1 tablespoon of ground chia or flax seed to this.
*To make this with whole wheat flour, use 1 cup of flour and 1 tablespoon chia or flax seed and omit the cornstarch.
*To make them a little sweetener without adding calories, add a touch of stevia to the batter. NuNaturals’ lemon stevia would give them a nice flavor.
Preparation time: 15 minute(s) | Cooking time: 25 minute(s)
Number of servings (yield): 12
Nutrition (per serving, using soy yogurt and optional sugar): 109 calories, 13 calories from fat, 1.6g total fat, 0mg cholesterol, 336.6mg sodium, 111.3mg potassium, 21.1g carbohydrates, 3.3g fiber, 3.1g sugar, 3.1g protein, 3.1 points.
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