Almond and Mixed Berry Muffins with Flaxseed
Fresh berries, chewy flaxseeds, and nutty whole grains make a delicious, lightly-sweetened muffin with a delightful texture, good for breakfast or a mid-day snack.
- Serves: 12
- Prep Time: 12 Minutes
- Cook Time: 24 Minutes
- Total Time: 36 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 muffin.
- Amount Per Serving
- Calories:
- 190
- Calories from Fat:
- 80
- Total Fat:
- 9g
- Saturated Fat:
- 1g
- Cholesterol:
- 35mg
- Sodium:
- 280mg
- Total Carbs:
- 23g
- Dietary Fiber:
- 3g
- Sugars:
- 8g
- Protein:
- 5g
DIRECTIONS
Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.
In another bowl, combine milk, eggs, SPLENDA® Sugar Blend, oil, and almond extract. With a fork, beat until smooth.
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.
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.
NOTE
Serving Size: 1 muffin
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
-
Check out all our special SPLENDA® Coupon offers.
Print now -
Buy now at SPLENDA® Store or find a store near you.
Shop now Find a store -
Sign up for our monthly e-newsletter to enjoy recipes, health tips & special offers.
Join now
This link will take you to a website to which this privacy policy does not apply.
We encourage you to read the privacy policy of every website you visit.