Makes 12 muffins
1 cup cornmeal
1 cup whole wheat flour
2 Tbs baking powder
1 tsp baking soda
1 1/4 cups buttermilk
1/2 cup agave syrup
1/4 cup canloa oil
1 cup raspberries
1. Preheat oven to 375 degrees
2. Set paper muffin liners in muffin tin.
3. Combine cornmeal, flour, baking powder, and baking soda in a large mixing bowl. Combine buttermilk, agave syrup, and canola oil in seperate, smaller bowl; mix well, and then fold into dry ingredients, stirring until combined.
4. Gently fold in raspberries.
5. Scoop batter into prepared muffin tins, and bake 15 to 20 minutes, or until muffins are cooked through. Let cool 5 minutes before removing from tin.
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