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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs
1 1/4 cup plain yogurt
1/2 stick (1/4 cup) unsalted butte, melted & cooled
1 cup fresh raspberries

Instructions:
Preheat oven to 375. Butter 12 muffin cups. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda and the salt. In another bowl whisk together the eggs, the yogurt and the butter, add the flour mixture and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin cups and bake in the middle of the oven for 20 minutes or until a tester come out clean. Let the muffins cool in the cups on a rack for 3 minutes. Turn out on a rack and serve.


 

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