April 19, 2017
Breakfast, Fruit, Raspberry,
North American, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Oven Bake, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more
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"This is out of my Gourmet's Weekend cookbook. Muffins may be made a day ahead and dept in an airtight container."
Preheat oven to 375°F. Butter generously a twelve 1/2-cup muffin tin.
In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and butter. Add flour mixture and stir until just combined. Fold in raspberries gently and divide batter among prepared muffin tins.
Bake muffins in middle of oven 20 minutes, or until a tester comes out clean. Cool muffins in tins on a rack 3 minutes and turn out onto rack to cool completely.
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