Saturday, January 19, 2008

Berry and Granola Muffins

Two of my good friends recently moved out into their own apartment. Being the supportive friend that I am, I decided to help them out by cooking an healthy breakfast alternative for the nachos and salsa that seem to be the only thing on their diet these days. I found the basic recipe for these in Everyday Food Magazine but changed the majority of ingredients to make them meet my friends' demands.

Berry and Granola Muffins (by Odri) makes 12
1 3/4 cup Nutri Flour Blend
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 packed brown sugar
1/2 cup strawberry low-fat yogurt
2 tablespoons unsalted butter, melted
3/4 granola
2 cups mixed berries
Granola topping*
*In a bowl, mix together 1/2 cup granola, 1/4 cup packed brown sugar, 1/4 cup all purpose flour and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces and add to the mixture. Mix with your fingertips until clumps form.

1.Preheat oven to 400 degrees. Spray a 12-cup standard muffin tin with an anti-adhesive spray and line it with paper liners.
2.In a large bowl, whisk together flour, baking powder and salt.
3.In a separate bowl, whisk together eggs, brown sugar, strawberry yogurt and butter.
4. Make a well in the center of the flour mixture and pour egg mixture into well. Mix until well combined. Fold in the berries.
5. Divide batter evenly among lined cups filling each 3/4 full. Sprinkle with granola topping. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool a few minutes before serving. You can serve these muffins the day they are made or refrigerate them.