Corn Muffins

Directions

1. 1
   Position an oven rack in the middle of the oven.
2. 2
   Preheat the oven to 350F.
3. 3
   Line two standard muffin pans with 20 paper baking cups or lightly butter the muffin cups.
4. 4
   Combine the flour, cornmeal, baking powder, and salt in a large bowl and set aside.
5. 5
   Using a mixer set on high speed, cream the butter and sugar in a medium mixing bowl for about 5 minutes, or until light and fluffy.
6. 6
   Beat in the eggs, one at a time, beating well after each addition.
7. 7
   Turn the mixer to low and combine the flour mixture with the butter mixture in three additions, alternating with the buttermilk; beat just until incorporated, with no streaks of flour remaining.
8. 8
   Spoon the batter into the muffin cups, filling them two-thirds full.
9. 9
   Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and a toothpick inserted into the center comes out clean.
10. 10
    Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
11. 11
    Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
12. 12
    Add 1 cup grated sharp white Cheddar cheese to the batter after all the other ingredients have been combined.
13. 13
    Add 1 cup fresh or frozen raspberries to the batter after all the other ingredients have been combined.