Low Calorie Recipes: Almond and Mixed Berry Muffins with Flaxseed

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 SPLENDA
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, SPLENDA� 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 over mix (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

Calories per serving of Almond and Mixed Berry Muffins with Flaxseed
77 calories of Flour, whole grain, (0.19 cup)
58 calories of Canola Oil, (0.03 cup)
26 calories of Splenda Sugar Blend for Baking, (1.32 tsp)
12 calories of Egg, fresh, (0.17 large)
10 calories of Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., (0.17 serving)
7 calories of Milk, nonfat, (0.08 cup)
5 calories of Blueberries, fresh, (0.06 cup)
4 calories of Raspberries, (0.06 cup)
1 calories of Baking Powder, (0.33 tsp)
0 calories of Salt, (0.04 tsp)
0 calories of Almond Extract, (0.08 tsp