Raspberry Corn Muffins

Easy summer muffins with fresh raspberries.

Ingredients

• 4 large eggs
• 1 cup milk
• 1 tsp vanilla
• 3/4 cup whole wheat flour
• 3/4 cup flour
• 3/4 cup corn meal
• 2 tsps baking powder
• 1/2 tsp salt
• 1 1/2 cups raspberries
• 1/2 cup apple sauce
• 1/3 cup sugar

Directions

1. Blend the eggs, vanilla, milk, sugar and applesauce in a medium bowl.
2. Mix the flours and salt in a large bowl. Remove about 1 tablespoon of the flour mix and use it to flour the raspberries.
3. Make a well in the flour and pour in the egg mixture.
4. Mix until just moistened.
5. Fill each muffin cup about 1/3 full and add raspberries to each. Fill another 1/3.
6. Bake at 400 °F (200 °C) for about 17 - 18 minutes.