• 1 cup all-purpose flour
  • ½ cup whole-wheat pastry flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 small egg
  • 1/3 cup 2% milk
  • 1/3 cup nonfat plain yogurt
  • 2 Tbsp. canola oil
  • 1/3 cup sugar
  • 1 cup peeled and chopped fruit or fresh berries
  • Pinch of cinnamon
  • 2 Tbsp. topping sugar
  1. Preheat oven to 350.
  2. Lightly coat cups of 12-cup muffin tin with canola oil.
  3. In a large bowl, combine flours, baking powder and salt.
  4. In a medium bowl combine egg, milk, yogurt and oil.  Add sugar and mix well.
  5. Pour egg mixture into dry ingredients and stir until all ingredients are moistened. Add fruit and stir until just mixed.
  6. Fill each cup with ¼ cup batter and bake for 15 minutes or until each muffin is golden and a toothpick inserted in the center comes out clean.
  7. To prepare the topping, mix cinnamon and sugar.  Sprinkle ½ tsp. over each warm muffin.
  8. Cool and remove from tins.

Taken from the Canyon Ranch Kitchen

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