Breakfast Muffins

Here is a slightly healthy take on the breakfast Muffin. I love the cheery, wheat and pecan mix in these muffins.

Cherry Pecan Muffins

Recipe adapted from Stoneyfield Farms

Ingredients:

• 1 C flour
• 1 C whole wheat flour
• 1/2 C sugar
• 1 1/2 tsp baking soda
• 1 C frozen cherries, drained
  
• 2 eggs
• 1 C yogurt
  
• 1/4 C butter, melted
• 1 tsp vanilla
• 1 C Pecans

Directions:

• Preheat oven to 375℉.
• In a medium bowl, combine the flours, sugar, and baking soda.
• Stir in cherries and pecans, then set aside.
• In a large bowl, whisk together the eggs, yogurt, butter and vanilla.
• Gradually stir dry ingredients into wet.
• Divide batter evenly amongst a 12-cup muffin tin that has been greased or lined with papers.
• Bake for 20-25 minutes, or until the tops are golden brown.