CINNAMON-TOPPED RASPBERRY MUFFINS

1 1/2 cups all-purpose flour
1/2 cup yellow or white cornmeal
1/2 cup plus 1 tablespoon sugar, divided use
2 teaspoons baking ponder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon grated lemon
3/4 cup buttermilk
2 large eggs
1/4 cup melted butter or vegetable oil
1 cup raspberries
1/2 teaspoon ground cinnamon

Preheat the oven to 375 degrees F. Line 12 muffin cups (2 1/2 inches) with paper liners or oil them.

Combine the flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, salt, and lemon peel in a large bowl, Set aside.

Combine the buttermilk, eggs, and butter in another bowl. Add to the flour mixture and stir just until combined. The batter be thick. Fold in the raspberries. Divide the barter equally among the muffin cups.

Combine the cinnamon with the remaining 1 tablespoon sugar and sprinkle over the top.

Bake for 20 to 25 minutes, or until the muffins are golden brown and cooked through.

Serve warm.

Makes 12 muffins
Source: Northwest Berry Cookbook: Finding, Growing, and Cooking With Berries Year-Round by Kathleen Desmond Stang