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
- 1 cup millet-chia flour (see notes below) (4 ounces)
- 1 cup yellow corn meal (5 ounces)
- 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.
*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. Nutritional info uses soy yogurt and optional sugar.
Nutritional info is approximate.
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