Blue Corn Masa Raspberry Bars

Blue corn masa and raspberry bar on white plates with milk in the background

5 from 1 vote

Blue Corn Masa Raspberry Bars

Blue corn masa raspberry bars with toasted pine nuts. Earthy, nutty, and not too sweet, for breakfast, snacks, or an easy masa harina dessert.

Prep Time20

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 185kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

½ cup pine nuts
1 cup all purpose flour
½ teaspoon salt
1 cup Masienda's Heirloom Corn Masa Harina" class="wprm-recipe-ingredient-link">blue corn masa harina
1 tablespoon baking powder
¾ cups sour cream
¼ cup whole milk
½ teaspoon baking soda
2 large eggs
½ cup granulated sugar
⅓ cup Sunflower oil
1 ¼ cups fresh raspberries
Extra sugar for sprinkling on top optional

Instructions

Preheat oven to 400 F. Spray a 9 x 9 inch baking dish (or any 2 quart baking dish) nonstick cooking spray.
Toast pine nuts in a small skillet over medium heat, lifting and shaking the skillet frequently until the nuts are golden brown and have a toasted aroma. This takes about 3-4 minutes.. Remove from heat and set aside.
1/2 cup pine nuts
In a medium sized bowl, whisk together the dry ingredients (flour, masa harina, salt, and baking powder)
1 cup all purpose flour, 1/2 teaspoon salt, 1 tablespoon baking powder
In a separate bowl use a wire whisk to thoroughly blend sour cream, milk and baking soda.
Add eggs, sugar and oil to the sour cream mix and stir together thoroughly.
3/4 cups sour cream, 1/4 cup whole milk, 1/2 teaspoon baking soda, 2 large eggs, 1/2 cup granulated sugar, 1/3 cup Sunflower oil
Combine the wet ingredients with the dry, gently stirring just until incorporated.
Fold the raspberries and toasted pine nuts into the batter, gently mixing to distribute. Try not to totally break apart the raspberries. They are soft and will not stay whole, but be gentle.
Frozen raspberries might stay whole better, but I think they might add too much water as they break down. I have not tried it with frozen, but if you do, make sure and thaw them first and pat dry.
Pour the batter into prepared baking pan. Sprinkle the top with some sugar if desired and bake for 20 minutes, or until edges are golden and a knife inserted into the middle comes out clean.
1 1/4 cups fresh raspberries, Extra sugar for sprinkling on top

Notes

Notes:

Masa: yellow corn masa works also
Eggs: you can use a reconstituted egg substitute
Oil: canola or any mild oil
Fresh raspberries work best. If using frozen, thaw completely and pat dry

Nutrition