About this time of year, everyone in the Northern Hemisphere has just about had enough of Old Man Winter.  The beauty of the those first snows has faded.  Well… fear not.  I have something that might make you fall in love with white again.

These muffins have flavor and substance. The aroma while they bake will lighten your mood.   When you bite into your first one, they will make your tummy happy and put a smile back on your face.  You also don’t have to feel guilty about eating them, because they’re pretty darn healthy.

This muffin has vanilla and lemon for overall flavor, coconut for a hint of the tropical, olive oil for its fruity overtones, millet for crunch, and white chocolate chips for a bit of sweetness.  Held together with whole wheat and shredded wheat with raw sugar so we can feel good about eating them.  They are moist and filling; a delight for the senses when we could most need it.

Makes 24 muffins

You’ll need:

Dry Ingredients

2 cups whole wheat flour

1 cup all purpose unbleached flour

2 cup shredded wheat crumbs

2 Tbs baking powder

1 tsp salt

1 cup unsweetened coconut, fine shred

1 cup white chocolate chips

2/3 cup raw millet

 Wet ingredients

½ cup raw sugar

2 cups non fat vanilla Greek yogurt

1 cup low fat milk

1/3 cup fruity olive oil

2 eggs

4 tablespoons lemon juice

Topping

 2/3 cup unsweetened coconut, fine shred

½ cup raw sugar

5 tbs unsalted butter, melted

Preheat oven to 400F

Grease muffin tins or use paper muffin cups.

In a medium bowl combine flours, shredded wheat, baking powder, salt, coconut, chips, and millet, stir and set aside.

In a small bowl prepare topping; mixing ingredients together and set aside.

In a electric mixing bowl, place sugar, yogurt, milk, olive oil, eggs, and lemon juice. Mix until well combined. With mixer on low speed, slowly add dry ingredients and beat until combined. Use an ice cream scoop or large spoon and fill muffin cups almost full. Add topping to muffins, about a teaspoon or so for each one. Spread in a thin layer.

Bake for 20-25 minutes until coconut is golden brown. Remove tins from oven and allow to cool for about 10 minutes. Remove muffins from tins, place on cooling rack so muffins will cool completely without getting soggy. Enjoy!

Be sure and check out all my shredded wheat recipes….they now have their own category!