BERRY & PISTACHIO MUFFINS

By jarren

Ingredients

• 1 cup unbleached flour
• 1/2 cup wheat germ
• 1/2 cup quick cooking rolled oats
• 6 tbsp lightly packed brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs
• 1/2 cup Greek yogurt
• 1/4 cup canola oil
• 1 orange, grated zest only
• 1 lemon, grated zest only
• 1 tbsp lemon juice
• 3/4 cup fresh or frozen raspberries
• 3/4 cup fresh or frozen blueberries or blackberries
• 1/4 cup unsalted pistachios, finely chopped
• If using frozen berries, do not thaw them before adding to the mixture, and bake for an additional 6 to 8 minutes.

Preparation

Step 1

With the rack in the middle position, preheat the oven to 350F. Line muffin cups with paper liners.

In a bowl, combine the flour, wheat germ, oats, brown sugar, baking powder and baking soda. Set aside.

In a large bowl, combine the eggs, yogurt, oil, orange and lemon zest, and lemon juice with a whisk. Using a wooden spoon or spatula, stir in the dry ingredients until just combined. Gently stir in the berries.

Divide the batter into the muffin cups. Sprinkle the muffins with the pistachios. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool.