Raspberry Muffins

2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup plain yogurt
1/4 cup melted butter
1 teaspoon vanilla
1 1/2 cups fresh or frozen raspberries

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In another bowl, combine eggs, yogurt, butter and vanilla. Pour over the dry ingredients and stir just to moisten. Fold in raspberries.

Pour batter into greased or paper lined muffin cups. Bake at 400 degrees F. for 18 to 20 minutes.