I like to make these muffins for us when we are taking a road trip. They are a good, quick choice for a breakfast treat. They travel well and are always a favorite with my family. I also make a batch of these to take to the ladies at my mom’s nursing home …they are quite popular. 🙂
Berry Breakfast Muffins
1 cup whole wheat pastry flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup Chobani yogurt
3 tablespoons coconut oil
2 tablespoons 2% milk
1/2 cup ea fresh or frozen blueberries & strawberries
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Note: If using frozen berries, be sure to thaw them out first and drain well. Especially the strawberries, they tend to become mushy when you bake them.