Raspberry Cornmeal Muffins
Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
whole wheat flour
medium-grain whole wheat cornmeal
frozen raspberries, unthawed
Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
Divide batter among the prepared muffin cups and bake 18-20 minutes.
A Love Letter to Food Original Recipe