Mixed Berry Muffins

This week's breakfast:

Sometimes I get really sick of eating yogurt and toast for breakfast, so I bake a batch of muffins. We have a houseguest this week, so there's someone to help me eat down all the sugary goodness. These are really light, moist, and almost have texture of Malaysian honeycomb cake. They didn't taste sweet as an after dinner dessert, but were quite sweet when I ate them first thing in the morning.

I combined a lot of recipes and substituted a lot to use up things in my fridge, but here's my Franken-recipe:

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour (lower in calories, higher in fiber!)
1 teaspoon baking powder
2 teaspoon baking soda
3/4 teaspoon salt (1/2 if you want less)
1 large egg
3/4 cup sugar (I'll try even less next time, and using some honey as well)
4 tablespoons unsalted butter melted (might try extra light olive oil next time)
3/4 cup nonfat Greek yogurt
1/2 cup nonfat cottage cheese (the cheese and yogurt was supposed to be 1 1/4 cup sour cream, but you could any of the three)
1 1/2 cups frozen berries

Preheat oven to 350 degrees.

Whisk the egg and sugar together until the mixture is light and fluffy and holds a ribbon. Add the melted butter, and then the yogurt and cheese.

Combine the dry ingredients. Drain the berries and toss the berries in the dry ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined. You should get a dry, scraggly dough. Do not overmix or you'll get hockey puck muffins.

Bake for 20 minutes, or until a toothpick comes out clean. Be careful not to overbake.
I made 19 cupcake sized muffins with this recipe.

I calculated 112 calories per muffin, which isn't as low as an equally stomach-filling apple, but way lower than a reguar muffin. My goal is to (quite easily) drop the calorie count below 100 by reducing the sugar and replacing the butter. And maybe up the protein somehow.