Raspberry Corn Muffins

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   and butter well twelve 1/2-cup muffin tins.
3. 3
   In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt.
4. 4
   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.
5. 5
   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.
6. 6
   Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.
7. 7
   The muffins may be made 1 day in advance and kept in an airtight container.