Bursting Berry Muffins



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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