Yogurt Berry Muffins

April showers bring May flowers.  I know this but it's hard to stay optimistic when it has been day after day of cold rain.  That's the joy of living in Michigan. I try to remind myself as I look at the dreary scene out my window that this is what it would be like to live somewhere exciting like London or Scotland.  But really it makes me want to stay in pajamas and eat all day.  So that is what I'll do.  When in Rome (or Michigan), right? 

If you want to hibernate and eat all day, then it is a good idea to make something not too decadent or your waistline will become bearlike.  Joe bought a giant jug of Greek yogurt at the store.  I do not like yogurt on its own.  It has to be very doctored up before I can choke it down.  I also have been trying to get rid of the last of the frozen berries from last summer.  I just hate to toss them out when they were frozen at such a nice ripeness.  So I looked to the internet for a recipe.  I found one on a blog and gave it a try. 

I'm not sure if it's because I just can't get past the fact that there is no butter in this recipe but something just seemed lacking.  If I were to make them again, and I plan to as I still have a giant jug of yogurt and a little bit of frozen berries left, I would definitely add some spice like cinnamon and nutmeg so they don't taste so...healthy.  But they are, and they are a pretty decent way to get your fruit and yogurt for the day.  While it might not taste like a bakery indulgence, you can definitely feel better about your waistline as you eat them. 

Yogurt Berry Muffins (based on recipe by artfoodlife.blogspot)

2 1/2 cups all purpose flour (minus 2 teaspoons, see below)
2 teaspoons baking powder
1 cup sugar
3/4 teaspoon salt
(*I would add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
1/4 cup plain Greek yogurt
3/4 cup water
1/2 cup vegetable oil
2 eggs
2 cups frozen raspberries and blueberries

Preheat oven 350 degrees. Line a 12 cup muffin tray with baking cups.

Mix the flour, sugar, cinnamon, nutmeg and salt in a large mixing bowl. In another bowl, beat together the yogurt, oil and eggs.  Add the berries to the dry ingredients and stir to distribute. Add the yogurt mixture to the dry, add the water and stir until just combined. Spoon batter into muffin tins until 3/4 fill (almost to the top of the muffin tin.)

Place the muffins in the oven and lower the oven temperature to 325 degrees. Bake until golden brown on top, 25-30 minutes.  Allow to cool on a wire rack. Serve warm or at room temperature.