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Mixed Berry Muffins

Name: Mixed Berry Muffins
Prep time: 10 min
Total time: 30 min
Cuisine: Breads, Breakfast
Ingredients: 2 ¼ cups whole wheat pastry flour; 4 teaspoons baking powder; ¼ cup ground flaxseed; ½ teaspoon salt; ⅔ cup fresh blueberries; ⅔ cup fresh raspberries; 1 cup 2% reduced fat milk; ⅓ cup canola oil; ⅓ cup Splenda® Sugar Blend; 2 large eggs; 1 teaspoon almond extract

Makes 12 muffins Calories 190 Prep Time 10 minutes Total Time 30 minutes Made with Splenda® Sugar Blend

Ingredients

2 ¼ cups whole wheat pastry flour

4 teaspoons baking powder

¼ cup ground flaxseed

½ teaspoon salt

⅔ cup fresh blueberries

⅔ cup fresh raspberries

1 cup 2% reduced fat milk

⅓ cup canola oil

⅓ cup Splenda® Sugar Blend

2 large eggs

1 teaspoon almond extract

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	190
Total Fat	9g
Saturated Fat	1g
Cholesterol	35mg
Sodium	280mg
Total Carbs	23g
Dietary Fiber	3g
Sugars	8g
Protein	5g

Instructions

Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking powder, flaxseed, and salt. Add berries and toss to coat.
In another bowl, combine milk, oil, Splenda Sugar Blend, eggs, and almond extract. Whisk until smooth.
Pour egg mixture into flour mixture and gently mix with a fork to moisten the dry ingredients. Don’t overmix (a few lumps in the batter are fine).
Spoon about ⅓ cup of batter into each of the prepared muffin cups.
Bake for 20–24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let cool for 5 minutes on a rack before serving warm.