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Raspberry Corn Muffins
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1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
2 cartons (6 ounces each) fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries
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.
Yield: 1 dozen.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |