Cornmeal Raisin Muffins

This makes muffin baking as easy as possible with a prepared dry mix you add on to when it is time to bake.

  • Yield: Makes 1 dozen

Photography: David Prince

Source: The Martha Stewart Show, January Winter 2007


Dry ingredients for bag:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup light-brown sugar, packed
  • 1/2 cup raisins
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

When making muffins, add:

  • 4 tablespoons butter, melted, plus more for muffin tin
  • 2 large eggs, lightly beaten
  • 1 cup buttermilk


  1. Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.

  2. Heat oven to 400 degrees. Butter a muffin tin, and set aside.

  3. Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.

  4. Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.


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