When Earthbound Farm first began back in 1984, co-founder Myra Goodman quickly became a seasoned cook trying to figure out different ways to turn their fresh-picked raspberries into something she and her husband, Drew, could sell at their roadside stand. Myra often baked up raspberry corn muffins that many locals still talk about (the original recipe is in her first cookbook, Food to Live By, which starts off with a whole chapter of recipes featuring raspberries)!
“I created this new and unique raspberry corn muffin to commemorate the berry that launched Earthbound Farm almost three decades ago,” Myra says. “They combine my love of corn with the nutritional benefits of quinoa and whole grains, the delicate crunch of pecans and the delectable taste of maple syrup. They are delicious!”
This recipe uses cooked quinoa, so they’re a great way to use leftover quinoa (or a good reason to make extra quinoa to use in another dish). Myra’s family loves muffins, so she often makes both mini and standard muffins at the same time — note that mini muffins will cook faster, so be sure to check on them sooner. These muffins are best the day they are made, but they revive beautifully when toasted.
This recipe makes 18 standard or 54 mini muffins.
Position a rack in the middle of the oven and preheat oven to 400 degrees F. Generously grease the muffin tins with butter and set aside.
If you are starting with raw quinoa, place the quinoa in a small sieve and rinse thoroughly under cold water. Transfer the quinoa to a small saucepan and add 1/2 cup of water. Bring to a boil over high heat, reduce heat to low, cover the pan and simmer until the liquid has been absorbed and the quinoa has turned translucent. Uncover and let cool while you proceed with the recipe. You should have 3/4 cup of cooked quinoa.
Combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl and whisk to blend. Stir in the quinoa and pecans.
In another medium-size bowl, whisk together the eggs, maple syrup, sugar, buttermilk and butter. Add the wet ingredients to the bowl with the dry ingredients and stir until just combined. Gently fold in the raspberries.
Fill the regular muffin tins with 1/3 cup of batter, and/or fill the mini muffin tins to the brim. Bake until the tops are golden brown and a toothpick inserted into the center of the muffins comes out dry, 20 to 25 minutes for the regular-sized muffins and 15 to 16 minutes for the minis.
Cool the muffins on a rack for 10 minutes, then remove them from the tins. Serve warm or at room temperature. The muffins will keep, covered, for up to 2 days. For best results, reheat them in a toaster oven before serving.
NOTE: If you are using frozen raspberries, be sure that they are completely frozen when you add them to the batter. This should be done at the last minute, just before you scoop the batter into the muffin tins.
Calories per serving, 1 standard muffin: 160, Fat 7 grams, Cholesterol 30 mg, Sodium 190 mg, Carbohydrates 24 grams, Fiber 4 grams, Sugars 10 grams, Protein 4 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 2%, Vitamin C 6%, Calcium 8%, Iron 6%.