Raspberry Corn Muffins

Name: Raspberry Corn Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 1/2 cups flour; 1 cup yellow cornmeal, fine grind; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs, room temp; 1/2 cup honey, mild; 1/4 cup white sugar; 1 cup buttermilk; 6 tablespoons unsalted butter, melted; 1 1/2 cups fresh raspberries

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Recipe by Diana Adcock

These will suprise you! Best eaten the same day as baked. If using frozen, unsweetened raspberries fold them in frozen.

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READY IN: 40mins

YIELD: 12 muffins

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups flour
1

cup yellow cornmeal, fine grind
1

tablespoon baking powder
¹⁄₂

teaspoon baking soda
¹⁄₂

teaspoon salt
1

teaspoon ground cinnamon
2

large eggs, room temp
¹⁄₂

cup honey, mild
¹⁄₄

cup white sugar
1

cup buttermilk
6

tablespoons unsalted butter, melted
1 ¹⁄₂

cups fresh raspberries

DIRECTIONS

Preheat oven to 400 degrees.
Butter or line a standard 12 count muffin tin.
In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
Whisk to combine.
In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
Add the egg mixture to the flour mixture and stir until JUST combined.
Do NOT overmix.
Fold in raspberries.
Spoon batter into prepared muffin tin, almost to the top.
Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
Let stand on a wire rack for 10 minutes, serve warm.

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