Lynne Tolley shared recipes for Raspberry Muffins with Cornmeal Streusel and Apple & Toasted Oat Muffins. (see recipes below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
Raspberry Muffins with Cornmeal Streusel
1 ½ t baking powder
½ t salt
1 1/3 c plain flour
1/3 c yellow cornmeal
¼ c sugar
3 T melted butter
1/3 c flour
2 T yellow cornmeal
½ c buttermilk
1 whole egg plus 1 egg yolk
1 ½ t vanilla
¾ c sugar
1 1/3 c raspberries
5 T melted butter
Preheat oven to 425 degrees. Line a 12 cup muffin pan with paper cupcake liners; set aside.
Whisk together 1 ½ tsp baking powder, ½ tsp salt, 1 1/3 cup plain flour and 1/3 cup yellow cornmeal in a medium bowl; set aside.
Make streusel: Stir together ¼ cup of sugar, 3 tablespoons melted butter, 1/3 cup flour and 2 Tbs yellow cornmeal in separate bowl until crumbly; reserve for streusel topping.
Whisk together ½ cup buttermilk, one whole egg plus one egg yolk, 1 ½ tsp vanilla and ¾ cup sugar.
Add buttermilk mixture to flour/cornmeal bowl. Stir with spatula until just combined (will be lumpy). Fold in 1 1/3 cup raspberries and 5 Tbsp melted butter. Do not overmix.
Scoop batter into prepared cake cups until ¾ full. Top with about one tablespoon streusel topping to each.
Bake for about 18 minutes or until toothpick inserted in center of one muffin comes out clean. Remove from oven and cool.
Tip: have eggs & buttermilk at room temperature for better rising of muffins
Makes: 12-15 muffins
Apple & Toasted Oat Muffins
½ cup uncooked old fashioned rolled oats
1 ½ cups plus 2 tbsp plain flour, divided
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
Pinch of ground cloves
¾ cup sugar
½ cup (1 stick) butter, melted & cooled
½ cup whole milk
1 large egg, beaten
1 tsp vanilla
½ cup raisins
1 large Granny Smith, Fuji or Gala apple, peeled & diced
Preheat oven to 300 degrees. Place baking cups in (12 cup) muffin pan.
Spread oats on a rimmed baking sheet; bake, stirring occasionally, until oats are golden brown, about 5-8 minutes.
Stir together oats and 1 ½ cups flour with baking powder, baking soda, cinnamon, ginger, salt, pinch of cloves and sugar. Combine butter, milk, egg and vanilla and add to dry ingredients.
Toss together raisins, diced apple and remaining 2 Tbs flour until fruit is well coated. Add mixture to batter and stir to combine. Using an ice cream scoop, spoon about 3 Tbs batter into each muffin cups.
Bake muffins until browned and a toothpick inserted in center of muffin comes out clean, about 25-30 minutes.
Cool & store muffins in airtight container at room temperature up to 4 days.
Makes 12-18 muffins.