Raspberry Corn Muffins

Directions

1. 1

   Raspberry Corn Muffins 1 cup yellow cornmeal 1 cup all-purpose flour 1/2 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking sod

2. 2

   Butter twelve 1/2-cup muffin tins thoroughly

3. 3

   In a bowl whisk together the cornmeal, flour, sugar,  baking powder, baking soda, and salt

4. 4

   In another bowl whisk together the eggs, yogurt, and butter, add the flour mixture, and stir the batter until it is just combined

5. 5

   Fold in the raspberries

6. 6

   Gently divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a wooden pick comes

7. 7

   Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.