Friday, July 19, 2013

Egg Free Triple Berry Power Muffins

So you probably don't feel like baking in summer do you?  But I thought I'd post this muffin recipe since tis the season for berries!  I used a combo of blackberries, raspberries and blueberries, but you could use whatever you want really. I found this recipe in a cooking light cookbook.  They gave these muffins the name "power" muffins because of all the good-for-you stuff in them- whole wheat, oats, protein from the yogurt... you could even add more "power" to your muffins by adding ground flax seed too or mashed banana.  Not only are they healthier, but they look very patriotic with red and blue berries!

 

Egg Free Triple Berry Power Muffins
From Egg Free Bakery, slightly adapted from Cooking Light

1 1/2 cups all-purpose flour 
1 cup whole wheat flour  
1 cup quick-cooking oats  
1 cup granulated sugar  
1 tbsp baking powder  
1 tsp baking soda  
1/4 tsp salt  
2 cups plain or vanilla low-fat yogurt  
1/2 cup milk  
3 tbsp canola oil  
2 tsp vanilla extract  
1 cup fresh or frozen berries (I used a frozen mix of blackberry, blueberry & raspberry)  

Streusel Topping: 
1/4 cup all-purpose flour  
1 tbsp brown sugar  
1 tbsp butter, softened and cubed

Preheat oven to 400 degrees.  Line muffin tins with paper liners.  Whisk together flours, oats, sugar, baking powder, baking soda and salt in a large bowl.  In another bowl combine yogurt, milk, oil, vanilla extract, mixing well.  Add yogurt mixture to the flour mixture stirring just until moist.  Fold in berries.  (If using frozen, keep them frozen, do not thaw).  Scoop about 1/4 cup batter into each muffin tin.  In a small bowl, combine butter, flour and brown sugar.  Sprinkle evenly over batter.  Bake for 15 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool in pans 10 minutes.  Remove from pans to a wire rack.  Serve warm or at room temperature.  Yield 24 muffins.

*You can freeze extra muffins for about 1 month- makes for a great quick breakfast or snack.

**You can add extra "power" to your muffins by adding ground flax seed

***Another option, instead of the streusel topping, you can just simply sprinkle granulated sugar on top of the batter in each muffin tin prior to baking.  (I sometimes due that when I'm feeling lazy in a bit of a rush. 

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