Ingredients

1 1/2 cups unbleached all purpose flour

1 cup finely ground yellow cornmeal

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 large eggs

1/2 cup honey

1/4 cup sugar

1 cup buttermilk

6 Tablespoons (3/4 stick) unsalted butter, melted

1 half-pint (about 1 1/4 cups) fresh raspberries or frozen (unthawed) unsweetened raspberries

1. Position the rack in the center of the oven. Preheat to 400. Prepare 12 standard muffin tins.

2. Place the flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine well.

3. Place the eggs, honey, sugar, buttermilk, and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in raspberries. do not overmix. Spoon the batter into the prepared muffin cups, filling them almost to the brim.

4. Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20-25 minutes.

5. Place the muffin pan on a wire rack and let the muffins cool for a bout 10 minutes. Remove the muffins from the pan and serve warm.

The muffins taste best the day they’re made, but they can be stored in an airtight container for up to 2 days. Reheat in the microwave for about 10 seconds each.

This comes from one of my favorite cookbooks: Food to Live By: the Earthbound Farm Organic Cookbook. In the midst of summer’s fresh bounty, it’s my go-to source for using fresh fruits and vegetables from the Farmers’ Market.