Almond and Mixed Berry Muffins with Flaxseed


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 8.1 g
  • Cholesterol: 35.8 mg
  • Sodium: 282.0 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Almond and Mixed Berry Muffins with Flaxseed calories by ingredient
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Number of Servings: 12

Ingredients

    2 1/4 cups whole grain or wheat pastry flour
    4 tsp baking powder
    1/4 cup ground flaxseed
    1/2 tsp salt
    2/3 cup fresh blueberries
    2/3 cup fresh raspberries
    1 cup 2% milk
    2 eggs
    1/3 cup SPLENDAŽ Sugar Blend
    1/3 cup canola oil
    1 tsp almond extract

Directions

1. Preheat ovens 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, SPLENDAŽ 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 20-24 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.

Number of Servings: 12

Recipe submitted by SparkPeople user SBRACKETT24.

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Member Ratings For This Recipe

  • I made a few changes when making this I used Frozen mixed berries, 1% milk, French Vanilla Yogurt instead of oil and since I didn't have pastry flour I just used multigrain flour. I also just used sugar. I made 15 muffins instead of 12 but they were awesome and my son wants them all of the time now. - 8/20/10

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