So yesterday I made something spectacularly wonderful:

Blueberry, mulberry, banana yogurt muffins!

I’m one of those girls that in the kitchen makes a disaster of a mess digging through the cabinets and filling the kitchen aid mixer with anything that looks sweet and ‘healthy’ enough for breakfast muffins.  And last night at about 11pm (when I finally stopped studying my anatomy and physiology) I decided it was time for some muffies.  So… since it’s Health Family Friday, I thought I’d share this really health recipe that my family, even my husband who believes that whole wheat is fundamentally wrong, gobbled up for breakfast.

*I had no milk for this recipe so I used yogurt and watered it down a bit!  It was leftover homemade yogurt that had reached it’s final days and needed to be used!

1. Mix about 1 cup of yogurt with water to a liquid texture (my yogurt happened to beat sweet mulberry yogurt).  Beat in one egg, 1/4 cup of oil.

2. When above is blended well, dump in the rest and mix mix mix: 2 cups of white whole wheat flour, 1/2 cup sugar, 2 teaspoons of baking powder, 1/2 teaspoon salt, ~1 cup of blueberries.

3. Line a muffin pan with little paper muffin cups, fill ‘em up and bake for about 20-25 minutes at 400 Farenheit!

YUMMY!!! i feel that they are healthy because of the yogurt and fruit and whole wheat!