JSCC Culinary Recipe of the Month

Raspberry Corn Muffins

2 eggs
1 c milk
1 t  Vanilla

4 T melted butter or canola oil

1-1/2 c flour
3/4 c cornmeal
3/4 c sugar (less if you’d like)
2 t baking powder
1/2 t salt

1 granny smith apple, diced

½ cup chopped walnuts

Blend the eggs through butter in a small bowl. Mix the flour through the salt in a large bowl. Remove about 2 T of the flour mix and use it to flour the raspberries. Make a well in the flour and pour in the egg mixture. Mix until just moistened.

Fill each muffin cup about 1/3 full and add apples and walnuts to each. Fill another 1/3. Bake at  400 for about 17 - 18 minutes.