Raspberry yogurt muffins

I made these muffins this morning, following the recipe found here, except that I used half whole wheat flour, and I used 1 1/2 cups of frozen raspberries instead of 2 cups of blueberries. Oh, and no vanilla (see previous post). I used the store-bought Mountain High vanilla-flavored yogurt, rather than my homemade, in an effort to use it up. Still have over 2 quarts of yogurt in the fridge. Stay tuned for more recipes.

BTW, Dad called me on his way to work this morning to tell me that these muffins are "delightful." I appreciated that. I'm glad he enjoyed them. They are cake-like, have a nice texture, and the top is a bit crisp.

p.s. I think one reason they're so good is because of the cup of sugar that the recipe calls for. I mean, that's a lot of sugar! I may have to experiment with variations to make them a bit more healthy, er, I mean, nutritious.

Delicious fiber packed blueberry muffins!

I have found a truly amazingly delicious healthy enough for my standards recipe! I am excited to share this. I tried it today, and one of my kids gobbled one down, so I think we are making progress. The other two kids just took little nibbles, but that's to be expected. It sounds too healthy to be tasty and I don't think I would have tried it except for all the great reviews but they are delicious! So, here is my adaptation of this recipe from allrecipes:

1 1/2 cups whole wheat flour

1/2 cup brown sugar

1/4 cup wheat bran

1/4 cup quick cooking oats

1/4 cup wheat germ (I think that's what I used, but I'm not sure because it was from an unlabeled bag in my cupboard)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup blueberries

1 banana mashed

1 cup buttermilk (I used 1 cup milk and 1 tsp lemon juice)

1 egg

1 Tablespoon vegetable oil

1 tsp vanilla extract (oops, I guess I forgot to put this in)

Mix dry ingredients first, then add the blueberries. Then mix wet ingredients and add them all to the dry ones. Fill muffin tins all the way to the top. Bake at 350 for 15-18 min or until top springs back when touched.

Next time I make these (which will be very soon) I will use craisins instead of blueberries. My daughter thought she wanted blueberry because she likes blueberry bagels (probably made with imitation blueberries) but she didn't like the big gooey bluberry blobs in this. I think she will really like it with craisins though and I think the craisins will help soak up a bit of the moisture and dry them out a bit as they were quite moist. I really really liked them, although you wouldn't want to gobble down the whole batch yourself.