Breakfast of Champions: Raspberry Yogurt Muffins

For this week's breakfast, the fresh fruit was raspberries.  I've been all about raspberries for the last few weeks - I don't know why.  As with the figs, this was my first time having fresh raspberries.  I was pleasantly surprised with the softness and tartness of the berries.  After doing some online digging, I found a recipe for Raspberry Yogurt Muffins that met my requirements: low fat and no artificial sugar.  The recipe I used is below.  The original is from Reini Days.  The only changes I made were using 1 tbsp butter in the crumb topping instead of 2 and using half white/half wheat flour instead of whole wheat pastry flour.

Healthy Raspberry Yogurt Muffins

Muffins:

• 1/4 C whole wheat flour
• 3/4 C all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter, at room temp
• 1/4 C honey
• 1/2 tsp almond extract
• 1 egg
• 1/2 C Greek yogurt (just shy of a 6oz container)
• 1 C berries

Crumb Topping:

• 1/8 C whole wheat flour
• 1/8 C all-purpose flour
• 1/8 C honey
• 1/8 tsp cinnamon
• 1 tbsp butter, at room temp and cubed

1.  Preheat oven to 325 degrees.  Line your muffin pan with paper liners or spray with non-stick spray.
2. In a large bowl, whisk your flours, baking powder, baking soda, and salt.  Set aside.
3. In a separate bowl, beat your butter, honey, and almond extract on medium speed for a couple of minutes, or until light and fluffy.
4. Add egg and beat again.
5. Add in half your Greek yogurt and beat until creamy.
6. Using a spatula, mix in half your dry ingredients with the wet ones.
7. Add the remaining yogurt.
8. Add the rest of the dry ingredients and mix until everything is incorporated.
9. Add in your berries being careful not to mix too much.  You don't want to break up your berries.
10. Divide batter among muffin cups.  If you use the mini muffin pan you'll get about 24 mini muffins.  If you use the regular size muffin pan, you'll get 6-8 muffins.
11. In a small bowl, mix your crumb topping together.  You'll get almost a paste, which is fine.  Then crumble it on top of the muffins.
12. Bake for about 17 minutes for mini muffins, and 25-30 minutes for normal size muffins (or until a toothpick comes out clean).
13. Enjoy!

The nutrition, as estimated by this tool is:
213 Calories
8.6g Fat
43.5mg Cholesterol
142.5mg Sodium
79.9mg Potassium
30.3g Carbs
2.1g Fiber
14g Sugar
5.3g Protein