Berry Corn Muffins

Directions

1. 1
   Preheat oven to 375.
2. 2
   Grease a 12-cup muffin pan.
3. 3
   In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
4. 4
   In another bowl, whisk together the sugar, eggs, yogurt, butter, and orange zest until well blended.
5. 5
   Add the egg mixture to the flour mixture; stir until just blended.
6. 6
   Gently fold in raspberries.
7. 7
   Divide batter equally among prepared muffin cups.
8. 8
   Bake in preheated oven for 18-22 minutes or until a pick inserted in the center comes out clean.
9. 9
   Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.