Ingredients
1 cup all-purpose flour1 cup cornmeal1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 large eggs, room temperature, lightly beaten1 1/2 cups fat-free plain yogurt2 tablespoons butter, melted1 cup fresh raspberries
Preparation
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries.
Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
