Muffin muffin muffin- oh- Muffin muffin hey

I love muffins. I could live on them...yesterday I made raspberry cornmeal muffins. I'm eating one of these muffins right now for breakfast...and they are delicious. I have to pass the recipe on so you can eat them too. I'd upload a photo but I should really get on with my morning and get ready for work...I'm just nibbling on a muffin and checking the news...and got distracted.
ANYways. Where was I?
Oh yeah. This yummy muffin here in my hand.
You can swap out low fat sour cream and a bit of applesauce (so I've been told by my Mum) in these for margarine and they're a bit healthier for you, but these are...delicious the way they are. They do not last more than a day or two in our house even when I make a bunch...too good.

RASPBERRY CORNMEAL MUFFINS

2 c flour
1/2 c cornmeal
1 t baking soda
1/2 t salt

2 eggs
1/2 c melted margarine
1 c milk mixed with 1 t vinegar (or buttermilk - I never bother as it doesn't make a difference in this recipe and healthier)
2/3 c brown sugar
1 t vanilla

1 c frozen raspberries

Mix dry together and wet together and then stir *them* together until nearly mixed. Add fruit and mix until just mixed-don't overmix. Put in greased muffin tin (with papers) and bake at 375 for ~17-20 minutes or until toothpick comes out clean or you tap on the top of them gently and they "just" bounce back. They'll just be starting to brown on the edges. Do not overbake and they will be the moistest muffins in the world. Add 1/3 c pine nuts to this for absolute decadence. Actually, with this recipe, take out the cornmeal and add any variation of fruits and nuts or even 1/2 c oatmeal (soaked in 1/4 c milk a bit first) and you have a totally versatile, any-muffin-will-do mix. A bit of nutmeg, cinnamon or cardamom is never a bad idea to toss into other fruit muffins with this too...I mutate this into whatever we want at the time. Trial and error to the perfect muffins...
And right now I want another muffin.
Gotta go, it's rude to type with my mouth full.