Breakfast

Almond and Mixed Berry Muffins with Flaxseed is for Breakfast, Snack.

Almond and Mixed Berry Muffins with Flaxseed takes 12 minutes to prepare.

Almond and Mixed Berry Muffins with Flaxseed takes 24 minutes to cook.

Almond and Mixed Berry Muffins with Flaxseed makes 12 servings.

The ingredients for Almond and Mixed Berry Muffins with Flaxseed are:

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? Sugar Blend
1/3 cup canola oil
1 tsp almond extract

Here is how you make Almond and Mixed Berry Muffins with Flaxseed:

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 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: 12Recipe submitted by SparkPeople user SBRACKETT24.

The nutritional information for Almond and Mixed Berry Muffins with Flaxseed is:

• 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

The dietary needs meet for Almond and Mixed Berry Muffins with Flaxseed is Sugar Free