Raspberry Corn Muffins

Raspberry Corn Muffins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups plain low-fat yogurt
  • 3 tablespoons vegetable oil
  • 1 teaspoon grated lemon rind
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 cup fresh raspberries
  • 1/2 teaspoon granulated sugar


Preheat oven to 375°.

Whisk together the flour and next 5 ingredients (through salt) in a medium bowl.

Whisk together yogurt, oil, lemon rind, and eggs. Pour into the flour mixture, stirring until just blended. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with raspberries and 1/2 teaspoon of sugar.

Bake 20 minutes or until muffins spring back when touched lightly in the center. Remove from the oven and cool 5 minutes in the pan. Remove muffins from the pan and transfer to a wire rack to cool.

  • Yield: Makes 12 muffins

Nutritional Information

Calories per serving: 157
Fat per serving: 3g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Fiber per serving: 2g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 265mg