Eric and I just got back from Orlando, which was blazin’ hot. We thought we’d get a little reprieve once we landed in Ohio, only to be welcomed by 95 degree temperatures. Not cool, Ohio – not cool at all. So of course, what better plan is there than to crank up my oven and bake a delicious summer play on Cornmeal Muffins?
When the weather heats up, I find myself craving lemonade. I’m fairly certain there isn’t anything more refreshing than a tall, ice cold glass of homemade lemonade – more specifically Raspberry Lemonade. I’m also a lover of fresh berries in my lemonade, I think they combine perfectly to a create sweet and tart flavor that truly hits the spot.
These Raspberry Lemon Cornmeal Muffins were inspired by my love of that lemonade and my need for a quick and tasty breakfast that I can grab while I run out the door on the way to these last few weeks of school – Summer break here we come.
Sweet, fresh raspberries and tangy lemon all rolled up into one deliciously moist cornmeal muffin. And by using Truvia Baking Blend, I am able to cut back on the calories while still enjoying my morning breakfast muffin.
These muffins are perfect for eating on a warm spring morning, alongside your cup of coffee, or hey, even a nice tall glass of lemonade. Lemonade is totally the new breakfast trend!
Raspberry Lemon Cornmeal Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup of Truvia Baking Blend (see sugar substitution note below)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated lemon zest
- 1 1/4 cups low-fat buttermilk plus about 2 tablespoons for tops
- 2 large eggs, separated
- 2 tablespoons unsalted butter melted
- 1 1/2 cups raspberries, rinsed, drained and patted dry
- Nonstick cooking spray (I use Coconut Oil Spray from Trader Joe’s)
- Position rack to center of oven and preheat to 400°F. Lightly coat a standard muffin tin with cooking spray or line with paper muffin liners.
- In a medium bowl, whisk together flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, cinnamon, salt, and lemon zest.
- In a small bowl, whisk together buttermilk, egg yolks, and butter. Slowly stir buttermilk mixture into flour mixture until just blended.
- In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric mixer, beat the egg whites until just stiff. Gently fold the stiff egg whites and raspberries into the batter until just combined.
- Spoon the muffin batter into the prepared muffin tin, filling each cup three-quarters full. Bake muffins for 12 minutes, remove from oven and gently brush the tops with remaining buttermilk. Continue baking until the muffin tops are golden and a toothpick inserted into the center of a muffin comes out clean; about 6 to 8 minutes more.
- Let muffins cool slightly, about 10 minutes, before removing from muffin tin.
– I used fresh raspberries for this recipe, but you could try any of your favorite berries in place of the raspberries.
– I decided to make these with no liners, because they hold up very well, but feel free to use your favorite muffin liners.
– If you would like to use granulated sugar in place of the Truvia Baking Blend, simply double the measurement to 1/2 cup sugar.
My Baking Addiction adapted from Martha Stewart.All images and text ©
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Disclosure: My Baking Addiction has teamed up with Truvia to develop recipes using Truvia® Baking Blend. This is a sponsored post written as part of that program. All opinions about Truvia Baking Blend are my own.