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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 1 |
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Camilla Saulsbury, not too sweet Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sugar |
2 eggs |
1 1/4 cups plain yogurt |
1/4 cup unsalted butter, melted |
2 teaspoons finely grated orange zest |
1 1/4 cups raspberries or 1 1/4 cups blueberries |
Directions:
1. Preheat oven to 375°.
2. Grease a 12-cup muffin pan.
3. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. In another bowl, whisk together the sugar, eggs, yogurt, butter, and orange zest until well blended.
5. Add the egg mixture to the flour mixture; stir until just blended.
6. Gently fold in raspberries.
7. Divide batter equally among prepared muffin cups.
8. Bake in preheated oven for 18-22 minutes or until a pick inserted in the center comes out clean.
9. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
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