Raspberry Corn Muffins
1 cup all-purpose flour
¾ cup yellow whole-grain cornmeal
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
2/3 cup plain nonfat Greek yogurt
1/3 cup skim milk
¼ cup vegetable oil
1¼ cups fresh or frozen raspberries
1. Preheat oven to 400 degrees. Line 12 muffin cups with paper baking cups.
2. In medium bowl, whisk together flour, cornmeal, sugar, baking powder and baking soda in large bowl.
3. Stir yogurt, milk, oil and egg in small bowl until well blended. Add to the flour mixture and gently stir to combine ingredients. Do not overmix. Gently fold in raspberries. Spoon batter evenly into prepared cups.
4. Bake 16-18 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely. Makes 12 muffins.