Whole Wheat Mixed Berry Muffins

My problem during the holiday season is not that I stop exercising and eating healthy meals, it's all bonus eating and drinking that I do on top of my regular healthy routine. I've definitely packed on a little holiday cheer, and while I won't be trading in my homemade eggnog for SlimFast, it's time to get back on track. And what better way to start the new year than baking a batch of whole wheat, berry-packed muffins? They may not be vegetarian, vegan, gluten-free, or dairy-free, but they're just the thing this omnivore, food-loving, born-and-bred Wisconsin girl needs to get her 2014 off on the right foot. Fresh from the oven on a leisurely day off, they're sweet and tender and bursting with juicy berries, but they'll also be a bright spot in my work day when rescued from the freezer for a quick breakfast.

Whole Wheat Mixed Berry Muffins

adapted from Gourmet

makes 12 muffins

1 3/4 cups whole-wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
3/4 teaspoon salt

1/2 teaspoon cinnamon
1 large egg
1/2 cup low-fat or whole milk
5 tablespoons unsalted butter, melted
1 1/2 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries, etc.)

1. Preheat oven to 375°F with rack in middle. Butter muffin pan or line with paper cups.

2. Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.

3. Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber
spatula until just combined (batter will be dense). Fold in berries. Divide batter among muffin cups.

4. Bake until a wooden pick inserted into center of muffins comes out clean, about 20 minutes. Cool in pan 5

minutes, then unmold onto a rack. Serve warm or at room temperature.