• Cooking Time: 15-18 minutes
• Servings: 18
• Preparation Time: 15 minutes
• 1 cup all purpose flour, divided
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1/2 cup granulated sugar, plus an additional 2 tablespoons for topping
• 1/4 teaspoon salt
• 1 tablespoon grated orange peel
• 1 1/2 cups frozen mixed berries
• 1 (6 oz) container low-fat Greek yogurt (I used strawberry)
• 1/2 cup low-fat buttermilk
• 1 egg, slightly beaten
• 1/4 cup canola oil or coconut oil
• 1/2 teaspoon vanilla

1. Preheat oven to 400 degrees F.; line cupcakes pans with 18 liners.
2. In a large mixing bowl, whisk together 3/4 cup all purpose flour, 1 cup white whole wheat flour, baking powder, sugar, and orange peel; set aside.
3. Toss the frozen berries (if the strawberries are huge, cut them into smaller pieces) with the remaining 1/4 cup flour. Mix the yogurt, buttermilk, egg, oil and vanilla together in a small bowl or measuring cup. Add the berries and the yogurt mixture to the dry ingredients and stir until just mixed...batter will be lumpy...don't over mix.
4. With a cookie scoop, divide the batter among the muffin cups. Sprinkle the remaining sugar over the batter. Bake the muffins for 15-18 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a rack for 10 minutes. Serve warm.

It's time for me to cut back on the calories...but it really isn't too hard. I just tweaked a recipe by adding some whole wheat flour, subbing yogurt for cream, canola oil for butter, and by making them smaller. I think you will like them!