Ina's Fresh Raspberry Mini Corn Muffins
My parents came for pizza night on Friday and stayed the night. What better way to start a Saturday morning than with Ina's Fresh Raspberry Mini Corn Muffins?? I don't have a mini muffin tin, so I improvised and made regular sized muffins. The recipe says it makes 48 mini muffins, and this made exactly 24 regular sized...I think if they were mini I'd end up eating a lot more than I did, so I'm not sure this is going to make me go out and buy a mini muffin tin! This was fairly simple to make, and one of the steps is letting the batter rest for 15 minutes to let the dry ingredients absorb the wet ingredients, to make for a moister (I know, I hate that word, too) muffin. It definitely does the trick.
Let's break it down.
Just a lot of measuring and mixing, but nothing out of the ordinary, and I was able to whip it up in about 10 minutes, less the 15 minutes of rest time for the batter.
I baked this exactly as indicated, despite the fact that I used a larger muffin tin, and they came out perfectly. When they started cooking, I wasn't so sure how they'd turn out...they didn't look so good in the oven...and I don't have the best track record with muffins...but after about 10 minutes, they really started to puff up.
I will say, the recipe calls for a total of 2tbsp of Turbinado sugar to sprinkle on top of the muffins evenly, but I ended up using a total of 2tbsp for one half of the muffins by mistake, and then the second batch I did only 1tbsp as directed. I think since I did the larger muffins, 2tbsp per 12 was necessary to ensure proper sugar coverage (if that's a thing). 1tbsp over 12 muffins wasn't enough to give that crunchy sweet topping.
These were really great warm from the oven. On the second day they had dried out quite a bit. However, if feeding a crowd and you need a little something sweet, this would most certainly do the trick. Just make sure you eat them the first day. I don't think it'd be too much of a hardship!
4 out of 5 Lollipops.