"I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts," says Jane Bray of Temple Terrace, Florida. "They're moist, yummy and good for you, too."
Recommended: 60 Muffin Recipes Worth Waking Up For
VERIFIED BY Taste of Home Test Kitchen
- 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 bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small 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.
Originally published as Raspberry Corn Muffins in Light & Tasty June/July 2004, p65