Recipe: Raspberry Corn Muffins (using fresh or frozen raspberries)

RASPBERRY CORN MUFFINS

"Drew and I grew and sold organic raspberries during our early farming years, and I often baked raspberry muffins using any berries we had left over. Through my kitchen window, I could see customers driving up to our raspberry stand, and I'd quickly wash the flour from my hands before going outside to greet them. If their timing was right, in addition to baskets of fresh raspberries, they could buy a still-warm, invitingly moist corn muffin, loaded with fresh raspberries, to eat on the way home."

Butter for greasing the muffin cups (unless using cupcake liners)
1 1/2 cups unbleached, all-purpose flour
1 cup finely ground yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs 1/2 cup honey
1/4 cup sugar
1 cup buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted
1 half-pint (about 11/4 cups) fresh raspberries or frozen (unthawed) unsweetened raspberries

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Butter 12 standard-size muffin cups or line them with cupcake liners.

Place the flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine well.

Place the eggs, honey, sugar, buttermilk, and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined.

Gently fold in the raspberries. Do not overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim.

Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes. 5. Place the muffin pan on a wire rack and let the muffins cool for about 10 minutes. Remove the muffins from the pan and serve warm.

The muffins taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. Reheat them in a microwave for about 10 seconds or in a preheated 350 degree F oven for 5 to 10 minutes.

Makes 12 standard-size muffins
Source: Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman