I had originally planned to make some blueberry muffins today but, after seeing a bag on mixed berries and cherries in the freezer, I decided to try that instead. And it turned out quite well! Because of the different berries in the bag and the lemon zest hidden in the batter, you never know what you’ll get with each bite. But each bite is a delicious and sweet surprise!
Cherry Berry Surprise Muffins
1/2 cup plain Greek yogurt
3 tablespoons olive oil
1 tablespoon lemon juice
2 egg whites
1 1/2 cup whole wheat flour
3/4 cup coconut palm sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen berries (I used an organic cherry berry blend)
Preheat oven to 400 degrees. Lightly mist a 12 cup muffin tin with non-stick spray.
In a large bowl, mix together the yogurt, oil, lemon juice, and egg whites. In a separate bowl, mix together the flour, sugar, baking powder, salt and lemon zest. Combine wet ingredients with dry ingredients and mix well. Add berries and stir gently.
Spoon equally into muffin tins. Bake 15-17 minutes or until top springs back when lightly touched. Cool on a wire rack and enjoy!