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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Unsalted butter - melt — this is the little hinge that swings the big delicious door.
Instructions
Preheat the oven to 375 degrees. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pants (24 muffins each) with nonstick spray. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and 1 tbl salt. In a separate medium bowl, whisk together the milk, eggs, and melted butter. Make a well in the dry ingredients and pour the wet ingredients into the well. With a rubber spatula, stir the batter until it's just combined. Set aside for 15 minutes. When the batter has rested, fold the raspberries into the batter with the spatula. With a small ice cream scoop or spoon, fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries, while gazing at the pan with pure, unreasonable devotion. Sprinkle the full 2 tbl of Sugar in the Raw over the muffins. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or room temperature.
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