Mixed Berry Muffins

By dette

Strawberries, blueberries, raspberries, Marionberries-any berry mix will do for these tasty muffins. For an unexpected, yet delicious, twist stir a teaspoon of chopped fresh thyme in with the dry ingredients.

Make a double batch and store the extra muffins in the freezer. You can thaw one in the microwave at a moment's notice for a satisfying breakfast.

Ingredients

• 1 1/2 c whole-wheat flour
• 1 c all-purpose flour
• 2/3 c sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 1/2 c fat-free buttermilk
• 2 large eggs, lightly beaten
• 1/4 c. butter melted
• 2 c. frozen mixed berries
• 1 tsp grated lemon zest

Preparation

Step 1

Preheat the oven to 400. Spray 18 muffin cups with nonstick spray.

Combine the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Combine the buttermilk, eggs, and butter in another bowl. Add the buttermilk mixture to the flour mixture; stir just until blended. Gently fold the berries and zest into the batter.

Spoon the batter into the cups, filling each about two-thirds full. Bake until golden brown and a toothpick inserted in a muffin comes out clean, 18-20 minutes. Cool in the pan on a rack 5 mintues; remove from the pan and cool completely on the rack.

142 cal; 4 g tot fat; 2 g sat fat; 31 mg chol; 186 mg sod; 25 g carb; 3 g fib; 4 g port; 66 mg calc; POINTS: 3