Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course: Breakfast
Servings: 12muffins
Ingredients
5Tbsp.butter, melted
2eggs
2Tbsp.honey
1/4c.sugar
1/2c. plain yogurt
1/2 c.milk
2/3c.all-purpose flour
1/3c.whole wheat flour
1c.medium-grain whole wheat cornmeal
1/2tsp.salt
1Tbsp.baking powder
1 1/2 c.frozen raspberries, unthawed
Instructions
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.