Raspberry Cornmeal Muffins

I'm relatively new to food blogging, but as I explore other food blogs, I'm discovering a number of food roundups that make blogging and cooking (and yes, baking) even more fun. It has inspired me to find new ways to cook with food and it's a good way to discover other cook's creations. So when I saw that the next Weekend Cookbook Challenge was featuring one of my favourite grains, I took a quick look through my cookbooks and dashed off to the grocery store for some raspberries.

Raspberry Cornmeal Muffins

1 cup of unbleached white flour
1 cup of cornmeal
1/2 teaspoon of salt
1 1/2 teaspoons of baking powder
1/8 teaspoon of baking soda
2/3 cup of sugar
1/2 cup freshly squeezed orange juice
1/2 cup of buttermilk
1 large egg
4 tablespoons of butter, melted
1 cup of raspberries

Lightly butter 12 muffins cups.

In a medium bowl, combine the flour, cornmeal, salt, baking powder, baking soda and sugar.

In a small bowl, combine the orange juice and buttermilk. Add the egg and beat gently with a small whisk or fork.

Slowly pour the buttermilk mixture into the dry ingredients. Add the melted butter. Gently mix until almost combined, then fold in the raspberries. Take care not to over-mix.

Spoon the batter evenly into the muffin cups. Bake in a 400 degree oven for 15 - 20 minutes, or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Set the muffin pan on a wire rack and let cool for 5 - 10 minutes before removing the tender muffins. Transfer muffins to a wire rack and let cool for 20 - 30 minutes and serve.

Adapted from Mollie Katzen's Sunlight Café