Honey.  Glacier County Honey, to be sure.

Raspberry Corn Muffins.

And darling little Southern belles.

My sorority sister, Julia, and her darling husband, Lynn, have been big supporters of Glacier County Honey Company from the very first – their precious daughter Eliza Grace sent in this recipe for Raspberry Corn Muffins, featuring Glacier County Honey – thanks, friends!  Y’all enjoy!

Raspberry Corn Muffins

1 1/2 cups unbleached all-purpose flour

1 cup stone-ground yellow cornmeal

1 T baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

2 Eggs, lightly beaten

1/2 cup honey

1/4 cup granulated sugar

1 cup buttermilk

6 T unsalted butter, melted

1 1/4 cups fresh raspberries

Preheat oven to 400 degrees. Line 18 muffin cups with paper baking cups.

In a large bowl combine flour, cornmeal, baking powder, cinnamon, baking soda and salt.

In a medium bowl combine eggs, honey, sugar, buttermilk, and unsalted butter.

Add egg mixture all at once to flour mixture. stire until moistened and gently fold in raspberries

Spoon batter into prepared cups and bake in a pre-heated over for 18-22 minutes. Cool muffins on a wire rack.

Freeze muffins to store. To serve, let stand at room temperature for one hour. Reheat a single muffin in the microwave for 10 seconds.

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