Adding fresh raspberries to corn muffins gives them a nice burst of sweetness. They're even better served warm with the raspberry-cream cheese spread.
- 1 Cup all-purpose flour
- 3/4 Cup cornmeal
- 2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/4 Tsp. salt
- 1 Cup reduced-fat sour cream
- 1/3 Cup thawed, frozen unsweetened apple juice concentrate
- 1 1/2 Cups Driscoll's Raspberries
- 1 large egg, beaten
- 2/3 Cup reduced-fat whipped cream cheese
- 2 Tablespoons raspberry fruit spread
Preheat oven to 350°F. Spray 12 (2 ½-inch) muffin cups with nonstick cooking spray.
Combine flour, cornmeal, baking powder, baking soda and salt in small bowl. Whisk together egg, sour cream and apple juice concentrate. Add flour mixture into egg mixture. Stir just until dry ingredients are moistened. Do not overmix. Gently stir in raspberries.
Spoon batter into prepared muffin cups, filling each cup three-fourths full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly.
Combine cream cheese and fruit spread in a small serving bowl. Serve with warm muffins.