Preheat oven to 400 degrees and prepare a 12 well muffin tin with non-stick cooking spray or muffin cups if perferred

In a medium bowl combine the flour, corn meal, sugar, and baking powder

In a separate bowl whisk together milk, eggs, vanilla, melted butter and honey until well blended

Combine the wet and dry ingredients and mix until just combined

Fold in the chocolate chips first, then fold in the raspberries, being careful not to over mix

Using an ice cream scoop fill the muffin wells until they are about ⅔ full

Bake for 13 - 17 minutes until golden brown

Let cool and serve warm with some butter and a cup of coffee or tea!