Preheat oven to 400 degrees. Grease 12 muffin cups if you like small muffins. Grease only 6 if you like larger ones. Combine egg, butter, buttermilk and orange juice. Beat well. Put the corn muffin mix in a large mixing bowl and make a well in the center. Pour in the egg mixture. Begin mixing with simple, smooth strokes. When partially blended, add raspberries and orange peel. Continue to mix sparingly, just until all dry ingredients are incorporated. Do NOT overmix. Distribute batter among the muffin cups. Half fill any vacant cups with water. Bake for 15 minutes for small ones and 20 minutes for larger ones. Cool in the pan 10 minutes before removing. Makes 6 large or 12 small muffins.
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