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Suggest a better descriptionPreheat the oven to 375F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container. Makes 12 muffins. Gourmet May 1993
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Serving Size: 1 Serving (1371g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3072 | ||
Calories from Fat: 513 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 2124.2mg | 654 % | |
Sodium 4034.6mg | 139 % | |
Potassium 1635.8mg | 43 % | |
Total Carbohydrate 550g | 162 % | |
Dietary Fiber 18.1g | 73 % | |
Sugars, other 531.8g | ||
Protein 96.5g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3072
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