Raspberry-Cornmeal Muffins

• 1 1/4 cups fat-free buttermilk
• 1/4 cup olive oil
• 1 large egg, lightly beaten
• 4.5 ounces all-purpose flour (about 1 cup)
• 3/4 cup yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• Cooking spray
• 1 tablespoon sugar

1. Preheat oven to 400u0b0.
2. Combine the first 3 ingredients.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
4. Stir in raspberries. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with 1 tablespoon sugar.
5. Bake at 400u0b0 for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

buttermilk, olive oil, egg, flour, yellow cornmeal, sugar, baking powder, baking soda, salt, fresh raspberries, cooking spray, sugar

Taken from www.myrecipes.com/recipe/raspberry-cornmeal-muffins (may not work)