Bursting Berry Muffins

Bursting Berry Muffins is not the name the creator of this recipe originally gave it...but they really WERE bursting with berries...so that is what I am calling my version!  I got this recipe from a new cookbook I picked up last weekend.  Did I need another cookbook?  Of course not.  Did I want another cookbook?  Of course I did...and it was 20% off too, so I treated myself!  The cookbook I picked up is called 400 Calorie Fix by Liz Vaccariello.  It's a really nice cookbook and diet plan of sorts.  I haven't really had a chance to give it the attention it deserves, but from what I have glanced at you are given ideas of what to eat to keep your meal under or around 400 calories.  At the end of the book, there are recipes.  The author offers very practical advice with lots of easy ideas and recipes that are readily available to most.  I like it because it has great pictures and easy to follow recipes WITH nutritional information!  One of the first recipes that caught my eye was the one for these muffins. 

Each muffin is 180 calories.  Not bad.  Plugging the numbers into WW calculator, each muffin comes in at 5p+.  They are nice sized muffins as well.  And did I mention they were EASY?

Bursting Berry Muffins

adapted from 400 Calorie Fix

Printable Recipe

Servings - 12   Serving size - 1 muffin   Points Plus per serving - 5 Points+

Calories - 180,   Total Fat - 5g,   Carb. - 30g,   Protein - 4g,   Fiber - 1g

2 cups all purpose flour

1/2 cup sugar

1 TBS. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

2 eggs

1 cup vanilla non-fat Greek yogurt

1/4 cup low-fat buttermilk

2 TBS. canola oil

1/2 tsp. pure almond extract

1 cup frozen mixed berries ( I used raspberries, blackberries and blueberries)

1. Preheat oven to 400 degrees F.  Line muffin tins with paper or foil liners.  

2. Combine the flour, sugar, baking powder, salt and cinnamon in large bowl.  

3.  In small bowl, combine the yogurt, eggs, buttermilk, oil, and almond extract with whisk.  

4.  Mix the wet ingredients into the dry until JUST COMBINED!   Don't over-mix.  Gently fold in frozen berries. 

5.  With spoon or ice cream scoop, ( ice cream scoop works well because batter is thick) portion batter into 12 lined wells of muffin tin.  

6.  Bake for 15 - 20 minutes or until pick inserted into center of muffin comes out clean.  

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Like all low fat baked goods, take care not to overwork the batter. Over mixing the batter will give you a tough end product!  These were a really nice afternoon treat with a cup of coffee.  The berries really did burst out of the muffins, giving them so much character!  lol  

Looking for more fruity muffins recipes?  Try these:

Rhubarb Walnut Muffins from The Life and Loves of Grumpy's Honeybunch