1 3/4 c. flour
3/4 c. yellow cornmeal
2/3 c. sugar
1 tbsp. baking powder
2 eggs
1/2 c. milk
5 tbsp. melted, cooled unsalted butter
1 to 1 1/4 c. raspberries, or other berries (1/2 pt.)

Preheat to 400 degrees. Place 12 cupcake papers in muffin tins. Mix dry ingredients in large bowl. Whisk liquid, pour over dry and fold lightly until blended, the batter may be lumpy. Spoon half of batter into cupcake papers, add 5 to 6 berries. Spoon remaining batter on top. Bake for 20 minutes.