Hearty Berry Muffins

In an effort to eat healthier, I've been looking for a good muffin recipe. I figure a muffin would be a perfect snack in the middle of the day or great as a quick breakfast in the morning. The problem is that it's been hard to find a healthy muffin recipe that doesn't taste like you're eating a "diet" muffin (i.e. cardboard).

Luckily, this muffin is anything but "diet." It has tons of good-for-you ingredients, but actually tastes good. I found this recipe from a book I just finished reading, of all places. It's called "How to Bake a Perfect Life" and has different bread recipes sprinkled throughout the pages. So on top of being a great, fast read, it gave me some good recipes!

The recipe below includes a streusel topping, but you may notice the picture is missing that particular tasty layer. I only put it on three of the 30 muffins (it says to set it aside and I set it too far away and forgot about it), but then I ate those three muffins before I took the picture. Luckily, I can safely say they're delicious whether you include the streusel or not!

Seriously, unlike most "healthier" muffins that can come out dray and lackluster, these are moist, light, flavorful, filling, and nutritious. Here's what the author has to say:

"This is a muffin for those crazy mornings when you need calories in a hurry. The yogurt and nuts add protein, the whole grains add fiber, and the fruit adds nutrients as well as general seduction for picky children. The streusel can be left off to save calories, but trust me, you're better off with one good one. Serve with boiled eggs for a super fast breakfast."

Hearty Berry Muffins

adapted slightly from How to Bake a Perfect Life
yields around 30 (regular-sized) muffins
3 Weight Watchers points+ (with or without steusel topping)

Ingredients:
	1 1/2 cups all-purpose flour
	1 cup whole wheat flour
	1 cup oats
	1 Tbsp baking powder
	1 tsp baking soda
	1/2 tsp sea salt
	1 cup honey
	1 1/2 cups plain fat-free yogurt (or fat free sour cream)
	6 oz raspberry or blueberry yogurt
	1/2 cup milk
	2 tsp vanilla extract 3 Tbsp apple sauce
	1 egg (or 1/4 cup egg substitute)
	1 cup fresh blueberries
	1 cup raspberries
	Streusel Topping: 1/4 cup flour 3 Tbsp brown sugar
	1/4 cup pecans, chopped
	1 1/2 Tbsp butter, melted   Directions:  Pre-heat oven to 400 and prepare muffin tins with paper or oil. Prepare streusel and set aside. Mix dry ingredients in large bowl. In a medium-sized bowl, mix all wet ingredients except for berries; beat together well. Pour wet ingredients into dry mix; beat firmly and quickly just until thoroughly moistened. Add berries and fold in gently. Divide batter into greased or paper-lined muffin tins. Distribute streusel topping evenly over batter (optional). Bake for 15 minutes or until toothpick comes out clean. Cool for 15 minutes in the pan to set the berries. Remove from pan; cool on wire rack.