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Muf: Almond Berry Muffins

Source of Recipe

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Almond Berry Muffins

Diabeticgourmet.com
Source: Splenda ®
Yield: 12 servings

Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Ingredients:
• 2-1/4 cups whole grain or wheat pastry flour
• 4 teaspoons baking powder
• 1/4 cup ground flaxseed
• 1/2 teaspoon salt
• 2/3 cup fresh blueberries
• 2/3 cup fresh raspberries
• 1 cup 2% milk
• 2 eggs
• 1/3 cup Splenda Sugar Blend
• 1/3 cup canola oil
• 1 teaspoon almond extract

Directions
1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.

3. In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork, beat until smooth.

4. Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the prepared muffin cups.

5. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

Per Serving: Calories: 190 (Calories from Fat: 80); Protein: 5 g; Sodium: 232 mg; Cholesterol: 35 mg; Fat: 9 g (Saturated Fat: 1 g); Dietary Fiber: 3 g; Sugars: 8 g; Carbohydrates: 23 g