Raspberry Cornmeal Muffins

We went on a day trip over the 4th of July holiday weekend.  A place about 2 hours from home.  Spring Mill State Park.  We love this place! This was actually the first time we have taken the kids.  Hubby and I have been several times pre-kiddos so we thought it would be a nice field trip!  If you live in Indiana and have never been, you should!  They have wonderful hiking trails, an awesome pioneer village with the grist mill and the Gus Grissom Memorial.

The Pioneer Village, founded in 1814, contains 20 historic buildings to explore.  Heritage interpreters portray the year 1863 and demonstrate period crafts, which the kids loved participating in. The centerpiece is a 3-story limestone gristmill, built in 1817, that still grinds cornmeal today.  The mill is the whole reason for today's post!  After we watched the mill at work, we promptly bought a few bags of the fresh ground cornmeal!

Here are a couple photos of our trip.  Below is the recipe!  Enjoy!

Berry Cornmeal Muffins

3 cups flour
1 1/2 cups cornmeal
1 cup sugar
8 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen raspberries (you can use any berries you would like)
2 large eggs, beaten
2 cups milk
1/2 cup oil
2 tsp vanilla extract
4 tbs sugar (for sprinkling on top)

Preheat to 400 degrees.  Spray 2 muffin pans with non stick spray or use liners.

In large bowl combine all dry ingredients.  In separate small bowl, combine 4 tbs of the dry mixture with the berries.  In separate bowl, whisk together eggs, milk, oil and vanilla.

Fold wet ingredients into dry and mix only until ingredients are combines. Gently stir in the berries.  Do not over mix or your muffins won't be light and fluffy.

Evenly fill 24 muffin cups.  Sprinkle with sugar.  Bake for 15-20 minutes or until tops are golden brown and toothpick comes out clean.

I need to remember to take the date stamp off! Sorry!

Eat warm with some butter! Enjoy!