Raspberry Corn Muffins

2 boxes of Jiffy Corn Muffin Mix or your own substitute corn muffin mix

2 eggs

1 1/4 cups of plain yogurt

1/2 stick unsalted butter, melted and cooled

1 carton of raspberries washed and dried or you can substitute blueberries to avoid seeds

Mix eggs, yogurt, and butter together in medium bowl. Add corn muffin mixes. Mix together with a wooden spoon.

Add berries. Fold in gently with a spatula. Pour into muffin tins about 2/3 full. I like to use paper muffin cups sprayed

with non-stick baking oil (Pam, Baker's Joy, etc.), but it's not necessary. Bake at 375 degrees for 20 minutes or until

tops are lightly browned. Let muffins cool in the muffin tins for 3 minutes.