Raspberry-Cornmeal Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 large eggs lightly beaten
• 1.3 cups nonfat buttermilk fat-free
• 1 cup flour all-purpose
• 0.3 cup olive oil 
• 1 cup raspberries fresh
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 0.8 cup cornmeal yellow

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Combine the first 3 ingredients.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture.
5. Add milk mixture; stir just until moist.
6. Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray.
7. Sprinkle muffins evenly with 1 tablespoon sugar.
8. Bake at 400 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
9. Remove muffins from tins; cool on a wire rack.