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Ingredients
- 1 c. Yellow cornmeal
- 1 c. All-purpose flour
- 1/2 c. Sugar
- 1 tsp Double-acting baking pwdr
- 1 tsp Baking soda
- 1/4 tsp Salt
- 2 lrg Large eggs
- 1 1/4 c. Plain yogurt
- 1/2 stk unsalted butter, melted and cooled (1/4 c.)
- 1 c. Fresh Boysenberries
Directions
- Preheat the oven to 375F. and butter well twelve 1/2-c. muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking pwdr, the baking soda, and the salt. In another bowl whisk together the Large eggs, the yogurt, and the butter, add in the flour mix, and stir the batter till it is just combined. Mix in the Boysenberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 min, or possibly till a tester comes out clean. Let the muffins cold in the tins on a rack for 3 min, turn them out onto the rack, and let them cold completely. The muffins may be made 1 day in advance and kept in an airtight container.
- Makes 12 muffins.
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