Ina Garten's Fresh Raspberry Mini Corn Muffins | Barefoot Contessa

Ina makes a variation of her favorite corn muffins using fresh raspberries! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3D1nADV Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fresh Raspberry Mini Corn Muffins RECIPE COURTESY OF INA GARTEN Level: Easy Total: 50 min (includes resting time) Active: 15 min Yield: 48 muffins Ingredients Baking spray with flour, such as Pam 3 cups all-purpose flour 1 cup granulated sugar 1 cup fine cornmeal, such as Indian Head 2 tablespoons baking powder 1 tablespoon kosher salt 2 cups whole milk 2 extra-large eggs 1/2 pound (2 sticks) unsalted butter, melted 12 ounces firm fresh raspberries 2 tablespoons turbinado sugar, such as Sugar in the Raw Directions Special equipment: two 24 mini muffin pans Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes. When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature. Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #FreshRaspberryMiniCornMuffins Ina Garten's Fresh Raspberry Mini Corn Muffins ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=bEewtTOrUTc