Raspberry Corn Muffins

1 ½ cups all-purpose flour
2 ½ cups yellow cornmeal
1 ½ cups sugar
1 tablespoon baking powder
¾ teaspoon salt
2 cups buttermilk
½ cup apricot nectar
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated orange zest
2 large eggs
2 cups frozen raspberries

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners and spray with cooking spray OR spray tins with baking spray.

Whisk the flour, cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, vegetable oil, vanilla extract, orange juice and eggs until combined.

Whisk the buttermilk mixture into the dry ingredients until just moistened. Then gently fold in the raspberries; do not overmix.

Divide the batter among the prepared cups (you might have enough to make more than 12 muffins—we did). Bake until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes. Remove the muffins from the pan and cool on a rack.