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Raspberry Corn Muffins

Source of Recipe

Posted by Chyrel


Recipe Introduction

A recipe from Blue Spruce Inn Soquel, California

List of Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butter, melted & cooled
1 cup fresh raspberries


Recipe

Preheat oven to 375. Butter 12 muffin cups. In a bowl
whisk together the cornmeal, the flour, the sugar, the
baking powder, the baking soda and the salt. In another
bowl whisk together the eggs, the yogurt and the butter,
add the flour mixture and stir the batter until it is just
combined. Fold in the raspberries gently, divide the
batter among the muffin cups and bake in the middle of
the oven for 20 minutes or until a tester come out clean.
Let the muffins cool in the cups on a rack for 3 minutes.
Turn out on a rack and serve.