Blue Corn Raspberry Muffin Recipe

Baking muffins is an easy process. Look for local ingredients to get started at the Farmers Market, Community Supported Agriculture (CSAs) and local grocery stores. Raspberries and blue corn are in season this month in Santa Fe. I made this with raspberries from Monte Vista Organic Farm at the Farmers Market, but many farms have raspberries in season.  Blue Cornmeal is another item coming into season this fall.  I received mine in Beneficial Farms CSA, but I also see Talon de Gato sells some great looking blue cornmeal.

Here is a recipe that you can substitute other items such as grated cheese, scallions, chives, green chile and other fruit.

Blue Corn Raspberry Muffin Recipe

Adapted from Cooking Light Magazine

Preheat oven to 400 degrees

1/2 cup Plain Greek Yogurt

3/4 cup 2% Milk

1/4 cup Olive Oil

1 Egg, beaten

1 cup Blue Corn Flour

3/4 cup Unbleached All Purpose Flour (this helps the consistency of muffins)

1 TBLSP sugar

2 TSP Baking Powder

1/4 TSP Baking Soda

1/4 TSP Kosher Salt

Mix the wet ingredients together and then mix the dry. Add the dry to the wet and mix until combined. Do not overmix. Add the raspberries. Add to 12 muffin cups and bake for 13 minutes. These can also be frozen if you want to enjoy the harvest this winter. I freeze on a baking sheet and then add to a plastic bag in the freezer. It works well for potlucks and events where you need to cook and do not have time.

Enjoy!

Amy Hetager, Local Organic Meals on a Budget Blogger

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