Raspberry corn muffins

From Food to Live By.
Butter for greasing the muffin cups (or cupcake liners)
1&1/2 cup flour
1 cup yellow corn meal
1tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1tsp ground cinnamon
2 large eggs
1/2 cup honey
1/4 cup sugar
1 cup buttermilk
6tbsp unsalted butter, melted
1 half-pint (about 1&1/4 cups) fresh or frozen (unthawed) unsweetened raspberries




Position a rack in the center of the oven and preheat to 400f. Butter or line the muffin cups.
Place the flour, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl and whisk to combine.
Place the eggs, honey, sugar, buttermilk, and melted butter in a small bowl, and whisk to combine well. Add the egg mix to the flour mix and stir until just combined. Gently fold in the raspberries. Do Not Over mix. Fill the muffin cups almost to the brim.

Bake about 20-25 minutes ( a toothpick should come out clean). Coo on a wire rack for 10 minutes.

I have to admit, I was a little disappointed with this one at first. They were actually very nice, but I was expecting those wonderful cake-y muffins, totally forgetting that corn muffins have a completely different texture. Once I remembered that, I was able to enjoy them, but I still prefer a cake-y muffin.

The boys were not suffering any such cake-y delusions, and thoroughly enjoyed them. The whole plate got all eaten up.