Fresh raspberry mini corn muffins

Ingredients

• Baking spray with flour (or spray oil)
• 3 cups plain (all-purpose) flour  
• 1 cup granulated sugar  
• 1 cup fine cornmeal
• 1½ tbsp baking powder  
• 3 tsp kosher salt  
• 2 cups full cream (whole) milk  
• 2 extra-large eggs  
• 225 g (8 oz) unsalted butter, melted  
• 350 g (12 oz) firm fresh raspberries  
• 1½ tbsp turbinado sugar

Standing time: 15 minutes

Instructions

1. Preheat the oven to 190°C (375°F). Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
2. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
3. When the batter has rested, fold the raspberries into the batter with the spatula. With a small ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the turbinado sugar on the muffins.
4. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.

Recipe from Modern Comfort Food: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.