How to Make Almond and Mixed Berry Muffins with Flaxseed

These muffins are healthy and delicious--loaded with antioxidants, omega-3 fatty acids and fiber to keep you full. Each muffin is 190 calories with 4 grams of fiber and 5.5 grams of protein.

Things You'll Need

• 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 percent milk
• 2 eggs
• 1/3 cup Splenda
• 1/3 cup canola oil
• 1 tsp. almond extract

Instructions

1. Preheat oven to 400 degrees. 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, 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.