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1
Preheat the oven to 375F.
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2
and butter well twelve 1/2-cup muffin tins.
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3
In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt.
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4
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.
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5
Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean.
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6
Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely.
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7
The muffins may be made 1 day in advance and kept in an airtight container.
