2 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 lg eggs
1 cup strawberry blended yogurt
1/4 cup buttermilk
1/4 cup melted butter
1/2 tsp almond extract
1 cup frozen raspberries, blackberries, and blueberries
Heat oven to 350°F. Fill a 12-cup muffin pan with paper liners.
Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl.
Whisk eggs, yogurt, buttermilk, butter, and almond extract in a medium bowl.
Fold egg mixture into flour mixture, until just mixed. Gently fold in frozen berries.
Spoon into the muffin pan. Bake 15 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
Makes 12 muffins
Per muffin: 180 calories, 4 g protein, 30 g carbohydrate, 5 g fat, 47 mg cholesterol, 1 g fiber, 250 mg sodium
Decadent (yet smart!) desserts
