Raspberry Corn Muffins

 From Ina Garten's newest cookbook Modern Comfort Foods. I will most likely halve this recipe but I can't wait to make it for my granddaughter whose favorite fruit is Raspberries!! I actually halved the recipe - they were delicious and I keep finding Kevin sampling them - hopefully there will be some left when she arrives!

• baking spray with flour
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup fine cornmeal, such as Indian Head
• 2 tablespoons baking powder
• 1 tablespoons salt
• 2 cups whole milk
• ½ pound (2 sticks) unsalted butter, melted
• 2 extra-large eggs
• 12 oz firm fresh raspberries
• 2 T Turbinado sugar

Preheat the oven to 375 degrees.  Generously spray 2 mini muffin pans ( 24 each) including the tops of the pans.

In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the well in the dry ones and stir with a rubber spatula just until the ingredients are just combined.( it may be a little lumpy) Set the batter aside for 15 minutes to allow the ingredients to rest. 

When the batter has rested fold in the raspberries gently with a spatula. Fill each muffin well with a rounded scoop - make sure there is a raspberry in each muffin. Sprinkle the 2 T of Turbinado sugar over each muffin.

Bake fir 20 minutes, until the muffin springs back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.