Woke up to a cold, grey Sunday morning! Hot muffins and tea are a given on mornings like this. They turned out well, considering I started with a blueberry muffin recipe and discovered halfway through that I have no blueberries. I substituted raspberries, to satisfactory results:
1 1/2 cup all-purpose flour
1/2 cup fine cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. grated nutmeg
2/3 cup firmly packed light brown sugar
2 eggs
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 cup fresh or frozen raspberries (or blueberries)
2 Tbs. granulated sugar mixed with 1 tsp.
ground cinnamon
In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.
In an electric mixer, combine the eggs, milk and butter and beat on low speed just until blended. Add the flour mixture to the egg mixture and beat on low speed just until moistened. Fold in the raspberries.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Sprinkle the cinnamon-sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.
Transfer to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Serve warm. Makes 12 muffins.
