Raspberry Corn Muffins

These Raspberry Corn Muffins are one of three recipes that Amanda Brooks shared with us from her book, Farm from Home. Be sure to try out Laura Bailey’s Pear Compote and Nuno’s Penne recipes, too. Her book offers a collection of memories, pictures, and recipes that chronicle her peaceful life in the beautiful English countryside.

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INGREDIENTS

Makes 12 muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 large eggs
• 1 1/4 cups plain yogurt
• 1/2 stick unsalted butter, melted and cooled
• 1 cup fresh raspberries

HOW TO

Preheat the oven to 375^oF and generously butter a twelve 1/2-cup muffin pan.

In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the eggs, yogurt, and butter; add the flour mixture, and stir the batter until it is just combined. Gently fold in the raspberries, divide the batter among the muffin cups, and bake in the middle of the oven for 20 minutes, or until a tester comes out clean.

Let the muffins cool in the pan on a wire rack for 3 minutes, turn them out onto the rack, and let them cool completely.