Blue Spruce Inn Raspberry Corn Muffins

Ingredients

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

Instructions

1. Heat oven to 375 degrees F. Butter 12 muffin cups.
2. In a bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In another bowl whisk together the eggs, yogurt and butter; add the flour mixture and stir the batter until it is just combined.
4. 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.
5. Let the muffins cool in the cups on a rack for 3 minutes. Turn out on a rack and serve.

Attribution

Posted by Chyrel at Recipe Goldmine 10/11/2001 8:40 am.

Source: Blue Spruce Inn, Soquel, California