Raspberry Blueberry Muffins

These muffins are dangerously delicious. I highly advise using the foil muffin liners. Paper liners result in you having to lick half of the muffin out of the paper, and they're easier to enjoy all in one piece. Also, don't make them when you're home alone with children who won't eat them, because you will eat all of them.

2 C. brown sugar

3/4 C butter

6 egg whites

2 C vanilla yogurt

2 1/4 C flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 C oats

1 C blueberries (fresh or frozen)

1 C raspberries (fresh or frozen)

Preheat oven to 375.

Melt butter on stove and add brown sugar. Let cool.

Leave eggs out to room temperature. Mix whites until fluffy, then add to the butter mixture. Add yogurt. Combine dry ingredients, then add to wet mixture gradually. Stir in berries. Fill muffin tins 3/4 of the way, and sprinkle with sugar in the raw. Bake for 20 to 25 minutes.

Makes close to 3 dozen.