How to make it

  • Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal,
  • the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs,
  • the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined.
  • Fold in the raspberries gently, divide the batter among the muffin tins,
  • and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean.
  • Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.
  • The muffins may be made 1 day in advance and kept in an airtight container.

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    " It was excellent "
    hernie ate it and said...
    yum :-)
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