Raspberry, Corn, and Wheat Muffin

by Dr. David Williams
Filed Under: Recipes, Desserts and Snacks
Last Reviewed 02/06/2014

1 c. corn meal
1 c. whole wheat flour
½ tsp. salt
½ c. packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 large egg (or equivalent egg substitute)
¼ c. melted butter
½ c. plain, nonfat yogurt
½ c. orange juice
¼ tsp. grated orange zest
1 c. raspberries (or any berry of your choice)

Preheat oven to 400 degrees. Combine corn meal, flour, salt, brown sugar, baking powder, and baking soda. In a separate bowl, combine the egg, butter, yogurt, and orange juice and beat well. Pour into the center of the dry ingredients and mix until partially blended. Add the orange zest and the berries and lightly mix until completely dampened. Pour into greased muffin tins and bake for 15–20 minutes. Cool in the pan for 10 minutes before removing.

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