Name: Raspberry Mini Corn Muffins
Yield: 48 mini muffins
Ingredients: 3 cups All-purpose flour; 1 cup Granulated sugar; 1 cup Fine cornmeal; 2 tbl Baking powder; 2 tbl Sugar in the Raw; 2 cups Whole milk; 2 Eggs; 2 sticks Unsalted butter; 12 oz Raspberries

Ingredients

9 items

All-purpose flour 3 cups
Granulated sugar 1 cup
Fine cornmeal 1 cup
Baking powder 2 tbl
Sugar in the Raw 2 tbl
Whole milk 2 cups
Eggs 2
Unsalted butter 2 sticks
Raspberries 12 oz

Prep

Before you start

Unsalted butter - melt — this is the little hinge that swings the big delicious door.

Method

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.