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Raspberry Corn Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/4 cups plain yogurt
1/4 cup butter
1 cup raspberries

Preheat the oven to 375 degrees F. Butter twelve 1/2-cup muffin tins thoroughly.

In a bowl whisk together the cornmeal, flour, sugar,  baking powder, baking soda, and salt.

In another bowl whisk together the eggs, yogurt, and 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 tins, and bake the muffins in the middle of the oven for 20 minutes, or until a wooden pick comes out clean. 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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