another monday’s come and almost gone. and with it, this week’s monday muffins.

today’s muffins of honor: cornmeal raspberry. these are moist, light, soft. the raspberries transform into blushing pockets of sweet and tang, a lovely addition to the grit of the cornmeal.

nanny gave me the raspberry leftovers from the weekend of culinary adventures. for them, i am very grateful. so are the muffins.

golden muffins with pink polka dots

adapted from two different gourmet muffins, found here and here. i would use more lemon zest in these babies next time!

1 cup cornmeal
1 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
zest of 1/2 a lemon
scant chili powder
scant cinnamon
2 eggs
3/4 cup sour cream
3/4 cup milk
1/4 cup butter, melted and slightly cooled
1 cup raspberries

1. preheat oven to 375. butter a muffin tin.
2. whisk together dry ingredients, through lemon zest.
3. in a separate bowl, combine eggs, sour cream, milk, and butter. add dry ingredients and stir until just combined. gently fold in raspberries.
4. bake for about 20 minutes, rotating them half-way through to insure even baking. let the muffins sit in the tins for 3 minutes, then remove and allow muffins to cool on rack.