Raspberry Mango Muffins

These muffins make me smile.  They are moist, fruity, healthy and delicious.  The greek yogurt base adds a protein punch that will keep you fuller, longer.  They are a spin off of my strawberry lemon poppyseed muffins, and dare I say it, I might like them even better!  It might be the white chocolate chips that get all melty.  The raspberry greek yogurt gives just a hint of raspberry flavor without being overpowering.  Pretty much a perfect little breakfast.

Raspberry Mango Muffins
servings: 12 muffins

Ingredients

• 1 c all purpose flour
• 3/4 c whole wheat pastry flour
• 3/4 c sugar
• 1 t baking powder
• 3/4 t baking soda
• 1/4 t salt
• 1 t vanilla extract
• 1 egg
• 6 t canola oil
• 1 6 oz container raspberry greek yogurt
• 2 ripe mangoes, peeled and chopped
• 1/2 c white chocolate chips

Directions

-Preheat oven to 375 degrees

-Mix flours, baking powder, baking soda, and salt in a large mixing bowl

-Mix sugar, egg, canola oil, vanilla and yogurt in a bowl

-Add wet to dry, stirring until just combined

-Stir in mango and white chocolate chips

-Scoop into muffin pan that's been sprayed with cooking spray (I used an ice cream scoop to do this)

-Bake 20 minutes, until top is golden brown

-Enjoy!!!