| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Double-acting baking powder |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Eggs |
| 1 1/4 |
c |
Plain yogurt |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
| 1 |
c |
Fresh raspberries |
INSTRUCTIONS
Preheat the oven to 375F. 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.
Makes 12 muffins.
Gourmet May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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