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: Martha Stewart Living, May 2000
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
Mix all of the dry ingredients in a resealable plastic bag, and set aside until ready to prepare the muffins.
Heat oven to 400 degrees. Butter a muffin tin, and set aside.
Place the dry-ingredient mixture in a medium bowl. Add the eggs, buttermilk, and melted butter. Mix to combine; the mixture should be lumpy.
Spoon the mixture evenly into the muffin tin, and bake until golden, 12 to 15 minutes. Remove from oven, and serve.