I have spend a lot of time in my kithcen trying to find a good recipe on fluffy and moist muffins. A couple of weeks ago a god friend of mine brought a recipe of low fat muffins with a lot of berries. With a few adjustments with what I had in my cupboard they turned out perfect. You can use the kind of berries you have on hand or like the most. We used blueberries, cloudberries and raspberries. Rhubarb is also a delicious fruit to use in muffins.
8 egg whites (or 4 whole eggs)
3/4 cup sugar (1,5 dl)
2 cups flour (4 dl)
1tsp baking powder
1 1/2 - 2 1/2 cup of assorted berries (3-5 dl)
1 1/2 cup of fat free yoghurt with vanilla (3 dl)
Sift together the flour and baking powder in one bowl and mix the berries and yoghurt in another while you use an electric mixer to beat the egg whites and suger until it is light and fluffy. When the egg whites and the suger are fluffy, gently fold in the flour mix and the berry mix before you spoon the batter in a muffin pan/muffins forms. Fill it up about 2/3.
Heat the oven to 350 F/ 200 C and let it bake for about 15-20 minutes.