Very Berry Muffins

Everyone's Favorite Muffin... 

            Berrified!

 

Here, look now. I'm not going to say that these aren't anything special... They just get eaten up literally as I'm taking them out of the oven. Every time, never fails.

So here's the recipe for you:

berries... whatever kinda you'd like. my personal preference is a combination. i also like to use fresh non-frozen, pesticide free berries (like the ones from my backyard... the best kind)

*my combo: 

blueberry

black berry

raspberry

*the trick is not over or under-doing the amount. a lot of recipes will give you cup amounts and what not. this is probably because they aren't just going out back and picking what they need or something like that. My suggestion is to just make the batter separate then add your berry-mix in after. that way you can control how many and what go into your cakes. (as "a rule of thumb" i usually use about a 1/2 cup minimum of each type of berry, but when want a berry muffin, i want a very-berry-muffin)

the cake part:

2 1/2 cups of whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
1/2 cup sugar (or If you're using liquid Stevia remember that 1 tsp. is enough to replace 1 cup of sugar)
2 large eggs
1 teaspoon vanilla extract
1 cup nonfat Greek yogurt

the how to:

Preheat the oven to 350 degrees. (If you're going to make tiny batches in a mini oven/ toaster oven just make sure you have tinfoil ready, the tray in the middle, and it set to baking temperature.)

Mix the (dry stuff) flour, baking powder, baking soda, and salt... but mix the butter and sugar (stevia) separately until well blended.

Add the eggs to the butter/sugar mixture, just giv'em a good beatin', then gradually sift the flour mixture into the butter/sugar mixture. After this is well mixed fold the greek yogurt into your batter using a large spatula or wooden spoon... fold it well, <3.

Lastly, fill your muffin molds 2/3 full and then drop in your desired amount of berries*. Bake for about 15-20 minutes or until it passes the clean toothpick test.

*here i like to sprinkle some cane sugar or large granules of sugar (demerara) on the top, just make sure they don't melt or burn by using the tin foil.




 


Somethings to think about when you're making a healthier (cup)cake!

Make a lighter cake batter by replacing some of the oil and butter with applesauce, apple butter, marmalade or yogurt (like in these vanilla and chocolate ones.

Adding fruit or veggies and using less sugar in your batter will add texture, keep the cake moist and up the nutrients.

If you want to pack in a protein punch try using some of your favorite vanilla protein powder in place of half the amount of recommended sugar. It works really well to add a richness when you mix it in with the yogurt first!

Go easy (or forget it all together) on your icing. If you like a cream cheese icing try and use it sparingly. Personally these deliciously sweet berry muffins don't need anything extra!