Berry Breakfast Muffins

These are gorgeous muffins, and they make delicious breakfast fare.  The best thing about this basic recipe is that you can add whatever fruit you like. 

 2 eggs

6 Tbsp milk

6 Tbsp plain yogurt

1/3 cup vegetable oil

1 tsp vanilla extract

1/2 lb berries, such as raspberries or blueberries or blackberries

1 3/4 cup flour

1 Tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup whole wheat flour

1/2 cup brown sugar, plus 2 Tbsp for sprinkling

Preheat oven to 350 degrees.  Line a muffin pan with 12 paper muffin cups.  Break the eggs into a large bowl and whisk to break up.  Whisk in the milk, yogurt, and vanilla.  Add the berries and stir.  

In another bowl sift the flour, baking powder, baking soda, salt and cinnamon.  Add the whole wheat flour and sugar, and mix.  Fold the dry ingredients into the wet ingredients.  Stop mixing as soon as it comes together.  Do not over stir.  

Divide the mixture between the muffin cups, sprinkle the tops with brown sugar if using, and cook in the preheated oven for 20 - 25 minutes, or until the tops spring back when gently touched.  Allow to stand in the pan for 1 -  2 minutes then transfer to a wire rack to cool.