Very Berry Muffins
1 ½ cup all purpose flour
½ cup sugar
½ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
½ cup low-fat Greek yogurt (vanilla or plain)
½ cup oil
2 large eggs
1 Tbsp. vanilla extract
1 lemon zest, grated, and a good squeeze of juice
2 cups blueberries, fresh or frozen
1 cup strawberries, cut into wedges
Preheat oven to 375 degrees.
Mix all dry ingredients together in one bowl.
In another bowl, lightly beat the eggs and add in the Greek yogurt, oil, vanilla, and lemon zest and juice. Mix the wet ingredients until well blended.
Add wet mixture to dry mixture and mix just enough to blend. Fold the blueberries and strawberries into the muffin mix (do not overmix; it will make the muffins tough). Pour batter into muffin wells of baking sheet.
Sprinkle raw sugar onto the tops of the muffins.
Bake for 25-30 minutes or until the muffin tops are golden brown.
Makes 6 large or 12 small muffins.
Recipe by Dennis L., Flik Independent School Dining Executive Chef