Raspberry Corn Muffins

Position a rack in the center of the oven and preheat to 400 degrees F.

Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.

In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the milk, sugar, applesauce, egg and oil until frothy, about 2 minutes. Make a well in the center of the dry ingredients, and pour in the milk mixture, Using a spoon, stir just until moistened (there should be a few traces of flour remaining). Gently fold in the raspberries until the flour is incorporated. The batter will be thin. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, 15 to 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.