Berry Nut Muffins

2 cups brown rice flour
1/2 cup Truvia Baking Blend w/sugar
2 tsp baking powder
1/4 tsp sea salt
2 large eggs, room temperature
1 cup milk
4 tbsp canola oil
1/2 c dried cranberries
1/2 c chopped walnuts

Substitutions (but, will probably change nutritional info)
You can use 1 C birch sugar or honey in place of Truvia, any milk (soy, almond, etc), in this recipe I used 2% because that's what I had. Also you can use dried blueberries or pecans.

Preheat oven to 400. Coat a muffin pan with nonstick spray. Sift the flour, sugar, baking powder and salt together in a large bowl.
Whisk together eggs, milk and oil (sometimes I add a tsp of vanilla).
Make a well in center of dry ingredients and all the liquid all at once once stir with a wooden spoon just until dry ingredients are moistened. Fold in berries and nuts. Batter will be lumpy don't overmix.
Fill the tins 2/3 full.
Bake until golden brown and set in the center approx 12 -15 min. Muffins are done when a small knife inserted in the center comes out try.
Cool 5 minutes before removing from pan.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user HANNAFAM5.