Yogurt Muffins from Esther

1 3/4 cups flour (I use a baking flour that is half wheat half white).

1 1/2 c. honey (or 1/2 c. sugar)

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 beaten egg

1 c. yogurt (I vanilla this time. The original recipe calls for orange and I have used lemon.)

1/3 c. cooking oil

2 tsp. vanilla

1-2 c. blueberries or any other berries/fruit you may have on hand (I used raspberries and blackberries this time. You could easily mix and match the yogurt with the fruit to come up with some yummy combinations)

Line 12 muffin cups with paper baking cups. Set aside. In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl combine egg, yogurt, honey, oil, and vanilla. Add egg mixture all at once to the dry mixture. Stir just until moistened--batter should be lumpy. Gently fold in blueberries or other fruit

Spoon batter into prepared muffin cups, filling each 2/3 full (I usually do this with an ice cream scoop just because it goes quick and it's equally measured each time).

Bake at 400 for 18 to 20 minutes or until golden.