Raspberry-cornmeal tea muffins - recipe - Sunset's Kitchen Cabinet - Column

Sunset, July, 1993 by Susan McGrath

1 cup all-purpose flour

2/3 cup yellow cornmeal

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon each baking soda and salt

2 large eggs

1 cup vanilla-flavor lowfat yogurt

1/4 cup salad oil

1 cup raspberries, rinsed and drained

In a large bowl, mix all-purpose flour, cornmeal, sugar, baking powder, soda, and salt.

In another bowl, beat to blend eggs, yogurt, and oil; add to flour mixture. Stir to moisten evenly; gently fold in berries.

Divide batter equally among 10 oiled or paper-lined muffin cups (2 1/2-in. size). Bake in a 375 |degrees~ oven until golden and tops spring back when touched in center, 20 to 25 minutes. Cool on a rack; serve warm. If making ahead, cool wrap airtight, and hold up to 1 day. Freeze to store longer. Makes 10.

Per muffin: 204 cal. (36 percent from fat); 4.5 g protein; 8.2 g fat (1.4 g sat.); 28 g carbo.; 276 mg sodium; 44 mg chol.