I grew up eating those coveted JIFFY Corn muffins in the bright blue box. The raspberry flavor was my favorite and I recall eating countless mini muffins and usually ruining my appetite for dinner. I have always loved a raspberry and cornmeal pairing ever since then. These mini muffins were the perfect addition to our Mother's Day brunch at home.
RASPBERRY MINI CORN MUFFINS (Gluten-free, Dairy-free)
- 1 1/2 cups almond meal
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 1/3 cup coconut or brown sugar
- 1/4 teaspoon sea salt
- 2 tablespoons almond milk
- 2 eggs
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup raspberries
- 2 tablespoons raw sugar, to top
Preheat the oven to 375 degrees. Prepare a mini muffin tin with paper liners, or coat the pan generously with coconut oil.
In a large mixing bowl, combine the almond meal, cornmeal, baking soda, brown sugar and salt. In another bowl, whisk the eggs, coconut oil, almond milk, maple syrup, vanilla extract together. Add the wet to the dry ingredients and fold in (do not overmix!). Carefully fold in raspberries to evenly distribute in the batter.
Fill the muffin liners to the top, as they do not rise much. Sprinkle each muffin with raw sugar to top.
Bake on the middle rack for 16-18 minutes until the tops are golden brown and a toothpick poked in the center comes out clean. Cool on a wire rack for 20 minutes before serving.
