Raspberry, Corn, and Wheat Muffin
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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For more than 25 years, Dr. David Williams has traveled the world researching alternative therapies for our most common health problems—therapies that are inexpensive and easy to use, and therapies that treat the root cause of a problem rather than just its symptoms. More About Dr. Williams
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