Raspberry Cornmeal Muffins
Raspberry Cornmeal Muffins
Preheat oven to 400 degrees F.
1 cup cornmeal
1 cup whole wheat flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1/2 cup yogurt
1/2 cup orange juice
1/2 teaspoon grated orange peel
1 cup fresh raspberries
Mix together cornmeal, whole wheat flour, brown sugar, baking powder and baking soda.
In another bowl, combine and beat well the egg, yogurt and orange juice.
Blend both mixtures together, then fold in orange peel and raspberries.
Distribute batter into 12 muffin cups and bake for 15 to 20 minutes. Cool and serve.
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