Oh my god, they were delicious, perfect for that late Sunday morning treat.
We used Beth Hensperger's recipe from The Bread Bible:
1 1/4 cups unbleached all-purpose flour
3/4 cup fine yellow cornmeal
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Grated zest of one lemon
1 cup milk
2 large eggs
1/3 cup corn oil
1 1/2 cup fresh raspberries
1. Preheat oven to 400 degrees F; grease muffin tin; combine dry ingredients with a whisk.
2. Combine milk, eggs, and corn oil for 1 minute; pour into flour mixture and stir until just moistened, about 20 strokes. Gently fold in raspberries. Batter will be lumpy.
3. Spoon batter into the muffin tins until just level with the top of the pan. Bake 20 to 25 minutes. Cool the muffins in the pan for 5 minutes before transferring to a cooling rack.
So delicious. Our alterations: olive oil instead of corn oil (too cheap to buy new oil) and soy milk instead of dairy. It was still perfect.
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