Oversized, sweet and full of berries, these fall somwhere between being hearty muffins and naked cupcakes. The use of whole wheat white flour makes them slightly more healthful without endangering their flavor.
Raspberry-Blueberry Muffins
makes 12 muffins
1.5 C AP flour
.5 C white whole wheat flour
.75 C sugar
1 T baking powder
.5 t kosher salt
.5 C soy yogurt
.5 C canola oil
.5 C + 2 T non-dairy milk
2 t vanilla extract
1.5 C mixed fresh or frozen berries - break up large berries
large-crystal raw sugar (optional)
Preheat oven to 350F and grease a twelev-cup standard muffin tin.
In a small bowl, whisk together the wet ingredients and set aside. In a large bowl, whisk together the dry ingredients; make a well in the center of the dry mixture and pour in the wet mix. Stir together with a spatula until just combined. Fold in berries.
Portion batter into prepared pan and lightly sprinkle the top of each muffin with raw sugar, if desired.
Bake 25-30 minutes, until tops are golden brown and spring back when gently pressed.
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