Wednesday, May 13, 2009

Berry Muffins

On Sunday mornings, we sleep in to balance our perennial 6am weekday alarm. Between blinding sunlight and circadian rhythms, however, we’re not always successful. For me Sundays are special because we have time to make a warm breakfast or brunch. Eggs are our regular fare, but once in a while we’ll make pancakes or waffles.

This past Sunday I got up early to create berry muffins, and they were just coming out of the oven when my boyfriend woke up. There’s nothing more divine than warm baked goods slathered in butter, jam, apple butter or cream cheese.

I used frozen blueberries for this version but you can also use strawberries, raspberries or blackberries. Also, flavored yogurt can provide an interesting twist. Try vanilla, banana, strawberry or peach.

Makes 12

1 cup whole wheat flour
1 cup unbleached, all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1/4 cup butter (1/2 stick), melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup yogurt (low fat and flavored okay)
1 cup fresh or frozen berries (chop strawberries, other berries can go in whole)

1. Preheat oven to 375F. Line a muffin pan with foil cups and squirt each cup with cooking spray.
2. In a large bowl, mix flours, sugar and baking soda.
3. In a small bowl, mix butter, eggs, vanilla and yogurt.
4. Toss berries into flour mixture and then add yogurt mixture.
5. Mix well. The batter may appear slightly dry but do not add additional liquid.
6. Spoon batter evenly into muffin liners and bake for 20 minutes or until a cake tester comes out clean.
7. Cool for 5 minutes and serve immediately. Will keep in an airtight container for 3 days. To reheat, microwave for 15 seconds. Serve with your favorite spread.

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