Sweet Cornbread Breakfast Muffins with Raspberries and Cheese

they don't even need butter

These slightly-sweet muffins are quick to make and contain fruit and cheese for good nutrition.

Tools needed:

1. cupcake pan
2. bowl, spoon
3. oven

Ingredients:

1. 1 cup (180 grams) cornmeal
2. 1 cup (120 grams) baking mix
3. 1/2 cup sugar
4. 1/2 beer or champagne




The batter should look like this


5. 1 egg
6. milk
7. 1 cup shreeded cheese
8. 1 cup frozen raspberries





Directions:


1. preheat oven (325F if convection, 350F if not)
2. mix eggs and beer/champagne
3. add sugar, cornmeal and baking mix
4. if needed, add milk to give the batter a not-quite-pourable consistency




the muffins ready for the oven


5. mix in shredded cheese
6. fold in raspberries
7. scoop/spoon into cupcake cups
8. bake for 20 minutes at 325F if convection, 350F if not






the muffins ready for the table