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Cornmeal Raspberry Muffins

Servings: Makes 9-12 muffins
Ingredients:
1 1/4 cups all-purpose flour
3/4 cup fine-grind yellow cornmeal (preferably stone ground)
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon, finely chopped
1 cup milk
2 large eggs
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 1/2 cups red or golden raspberries

Instructions:
Preheat oven to 400 degrees F/200 degrees C. With nonstick cooking spray, spray muffin cups of a 9 to 12 muffin tin. Place paper liners in each cup, spraying the paper liners also.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and zest.

In another bowl, beat milk, eggs, oil and vanilla extract with a whisk for 1 minute. Pour wet ingredients into dry and stir with a large spatula until moistened, using no more than 15-20 strokes. Gently fold in raspberries, taking care not to break them up. Batter will be lumpy.

Spoon batter into each paper-lined muffin cup until just level with top of the pan. Bake in center of the oven until tops are browned and feel dry and springy, and a cake tester inserted into the center comes out clean, about 25 minutes. Do not overbake.

Let muffins rest in pan for 5 minutes before turning them out onto a rack to cool. Serve immediately or freeze in plastic bags for up to 3 months.

Makes 9-12 muffins.

Date: September 8, 2006