Total Time
Prep 30 mins
Cook 22 mins

Camilla Saulsbury, not too sweet


  1. Preheat oven to 375°.
  2. Grease a 12-cup muffin pan.
  3. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk together the sugar, eggs, yogurt, butter, and orange zest until well blended.
  5. Add the egg mixture to the flour mixture; stir until just blended.
  6. Gently fold in raspberries.
  7. Divide batter equally among prepared muffin cups.
  8. Bake in preheated oven for 18-22 minutes or until a pick inserted in the center comes out clean.
  9. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.