Julie Weisman

This is a great recipe for muffins.  Because they are made with yogurt rather than oil or extra butter, they are lower in calories and in fat than other muffins.

Food Editor's Notes:  I made these muffins twice, once with strawberries and once with blueberries.  Both were yummy!  The first time, all I had was a 6-ounce container of yogurt, not quite 1/2 cup, so I used the yogurt and added 2-3 tablespooons of low-fat milk; they came out with just the right texture.  The baked muffins have a crusty top and soft interior, full of moist berry flavor.  These are easy to make and delicious, but I would make them on the day you intend to serve them and keep them uncovered.  Once you cover them, they get soft very quickly and the texture changes.  They can be split and toasted, however, which is also a great way to serve them.

1 cup flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup plain low-fat yogurt [F.E. note: I used non-fat]
1/4 cup unsalted butter, melted
1 teaspoon vanilla
1 1/4 cups chopped strawberries or blueberries (or a mixture!)

Preheat oven to 375 degrees.

In one bowl, mix the flours, sugar, and baking soda.  Toss the berries in to this dry mixture.

In another bowl, mix the eggs, yogurt, butter, and vanilla.  Pour the liquid mixture into the flour mixture and stir until it is all blended (but don't "over-stir").

Spooon batter into a greased 12-muffin tin (I use cooking spray).  Bake for 15-20 minutes until tops are golden brown.  Turn out onto a cooling rack and let sit for at least 15 minutes.  Serve warm or at room temperature.

Makes 12 muffins.

Julie Weisman is an indispensable member of the ShalomBoston.com staff and is a terrific cook.  Now that her children are grown and out of the house (well, they come and go!), she seems to have more time to try new recipes.  Hopefully she will continue to share them with ShalomBoston.com!

Berry Good Muffins