Raisin Cornbread Muffins

Serves 12

1¼ cups yellow cornmeal

¾ cup all-purpose flour (sifted)

1 tablespoon baking powder

¾ cup granulated sugar

1 cup buttermilk

2 large eggs

¼ cup butter (softened)

1 teaspoon pure vanilla extract 

¾ cup golden raisins

¾ teaspoon salt

 

1. Place raisins in a bowl and cover with hot water. Allow to plump. Drain.
2. Preheat oven to 400° F.
3. Combine cornmeal, flour, baking powder, sugar, and salt in a bowl.
4. In a separate bowl, combine buttermilk, eggs, butter, and vanilla extract. Beat well.
5. Add dry mixture to wet mixture. Blend until ingredients are incorporated. Do not over mix. Fold in raisins.
6. Pour batter into a 12-cup muffin tin lined with muffin paper or foil cups, filling each cup ⅔ full. 
7. Bake at 400° F for approximately 15-20 minutes, or until golden brown. Insert a thin wooden skewer or toothpick into one muffin, and if it comes out dry (or clean), muffins are done.
8. Place on a wire rack, and allow muffins to cool for approximately 5 minutes. Serve warm with butter.