Cornmeal Raspberry Muffins made with raspberries from my garden definitely say summer to me.
These muffins are simply a variation of my basic gluten free cornbread recipe. I love to vary a reliable recipe and make it year round in different ways. That way you don’t need a huge repertoire of recipes to be able to cook and bake great food. A short list of basic recipes that can be varied according to your taste and the season is the secret.
In the summer when raspberries are hanging off the bushes in my backyard you can be guaranteed I will make these Cornmeal Raspberry Muffins. And I make it with my own frozen raspberries or blueberries later in the season. When my son was younger I made the plain cornbread recipe and served it straight out of the pan. He smothered it with corn syrup just like I did when I was a kid.
But this recipe keeps on giving. I use it to make the Cornbread-Chorizo Stuffing for my turkey at Thanksgiving and Christmas. All winter I make the same basic recipe and vary it by adding cheddar cheese, chopped cooked bacon or jalapeno jelly. I like to serve some version of Cheddar Cornbread with homemade chili or a hearty soup. If you like cornbread, it’s a winner.
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Canada turned 150 years old in 2017. The celebrations lasted all year and Alberta Food Tours celebrated with an Instagram contest highlighting food photos taken by passionate Alberta food lovers. Thousands of people posted photos using the hashtag #EatAlberta150 all month long and daily winners were chosen. Shout out to @AlbertaFoodTours for choosing our photo of Cornmeal Raspberry Muffins as a daily winner.
So back to the idea of a basic recipe. Once you have a recipe you like I suggest you make it a few times. This confirms that you know it works in your kitchen every time. Create a system so you can find that recipe when you want to make it. Make a few notes like the pan you used, the cooking time and if there is something you want to tweak next time you make it.
To make these muffins from the cornbread recipe I increased the sugar, added lemon zest and fresh raspberries. I also decreased the baking time since muffins cook more quickly than a whole cake. I thought those were enough adjustments from the original cornbread to post this muffin recipe on its’ own.
For a gourmet look dip the top of each muffin in melted butter then roll in sugar. The butter adds richness to the taste and the sugar creates a special occasion look. I put them in a basket with a colourful napkin and share them with friends.
Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of a recipe. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, now that is the joy of baking.
My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:
In the comments below let me know if you tried this recipe or changed it in some way.
|1 cup cornmeal|
|¾ cup corn flour|
|½ cup tapioca starch|
|½ cup plus 2 Tbsp sugar|
|1½ Tbsp baking powder|
|½ tsp xanthan gum|
|½ tsp salt|
|⅓ cup vegetable oil|
|1 cup milk (I use 1%)|
|1 Tbsp finely chopped lemon zest|
|1½ cups raspberries, blueberries or a combination|
|OPTIONAL GARNISH – melted butter and sugar|
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