Berry Rich Muffins 

Contributor: Eating Well, October 1996

Source: Chef2Chef

Yield: 12 Servings

Ingredients 

1 c all-purpose white flour
1 c whole-wheat flour
1/4 c nonfat dry milk
1 ts baking powder
1 ts salt
1/2 ts baking soda
1 lg egg
1 lg egg white
3/4 c packed light brown sugar
1 c buttermilk
1/4 c canola oil
1 1/2 ts grated lemon--or orange zest
1 ts pure vanilla extract
1 1/2 c mixed fresh berries--and/or frozen--such as blueberries--raspberries--or blackberries
1/4 c dried blueberries--or dried cherries
1 tb sugar

Instructions

Preheat oven to 400øF. Lightly oil 12 muffin cups or coat with nonstick
cooking spray.

In a mixing bowl, whisk together white flour, whole-wheat flour, nonfat
dry milk, baking powder, salt and baking soda. Set aside.

In a medium bowl, whisk egg and egg white until frothy. Add brown sugar
and whisk until smooth. Add buttermilk, oil, lemon or orange zest and
vanilla and whisk until blended.

Make a well in the center of the dry ingredients. Add the wet
ingredients; stir with a rubber spatula just to moisten the dry
ingredients. Gently stir in flesh and/or frozen berries and dried berries.

Spoon the batter into the prepared muffin cups and sprinkle sugar over
the tops. Bake for 20 to 25 minutes, or until the tops spring back when
touched lightly. Cool on a wire rack.

Makes 1 dozen muffins.

205 calories per muffin: 4 grams protein, 6 grams fat(1 gram saturated
fat), 34 grams carbohydrate; 275 mg sodium; 19 mg cholesterol; 2 grams
fiber.