Makes 14 / Whip up a basket of these simple, quick-cooking muffins for breakfast; serve them warm with honey butter. To 
make them gluten free, simply substitute 2 cups all-purpose gluten-free baking mix (a blend yields better results than a single gluten-free flour); if using a self-rising variety, omit the baking powder, baking soda, and salt.
1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup low-fat or regular sour cream
1/4 cup reduced-fat (2 percent) milk or whole milk
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup turbinado sugar
¼ cup agave nectar
1/2 cup finely chopped pecans
2 1/2 cups fresh blackberries (about 10 ounces)
1. Preheat oven to 375˚. Grease a 12-muffin tin, or line with paper liners.
2. In a medium bowl, combine flours, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together eggs, sour cream, milk, oil, and vanilla. Beat in sugar and agave. Add dry ingredients to wet ingredients, blending just until mixed. Stir in pecans. Carefully fold in berries.
4. Divide batter among muffin cups. Bake until golden and a tester inserted in the center comes out clean, 15–20 minutes. Remove from oven and cool on a wire rack for 5 minutes. Turn muffins out of pan and serve immediately, or let cool completely and store in a tightly sealed container.
PER SERVING: 195 cal, 8g fat (3g mono, 3g poly, 1g sat), 33mg chol, 4g protein, 29g carb, 3g fiber, 159mg sodium
