2 cup flour
1 tbsp baking powder
1/2 cup brown sugar, firmly packed
1/2 tsp sea salt
1 cup yogurt (Jo uses raspberry!)
1/2 cup canola oil
1 egg, lightly beaten
1 tsp vanilla
2 cups berries (raspberry, blueberry, blackberry, strawberry)
1/4 cup chopped pecans or almonds, OPTIONAL
Preheat oven to 350* and prepare muffin tin with papers or spray coating.
In a large bowl, stir flour baking powder, brown sugar, and salt to mix.
In separate bowl, stir yogurt, oil, egg, and vanilla until combined.
Add yogurt mixture to dry ingredients and mix gently with spatula until just combined.
Gently fold berries into batter.
Fill muffin cups 2/3 full and sprinkle with topped nuts, if desired.
Bake 20 minutes, until tops are golden brown and inserted toothpick/skewer comes out clean.
Cool on wire rack 10 minutes. VIOLA!
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