Contributed By: deckhoff
Book
Simple healthy muffins for breakfast and brunch
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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: More than 10
Origin: American
Meal Type: Breakfast & Brunch
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
2/3 cup Sugar
1/3 cup Canola oil
1 tsp Almond extract
Preparation
1. Preheat oven to 400F. Line 12-cup muffin pan with paper liners.
2. In 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, sugar, oil, and almond extract. With fork, beat until smooth.
4. Pour egg mixture into berry mixture and gently mix with fork to moisten dry ingredients. Don't overmix (a few lumps in the batter is normal). Spoon batter into prepared muffin cups.
5. Bake for 20 to 24 minutes, or until wooden pick inserted into center of a muffin comes out clean. Let stand for 4 minutes on rack before serving.
Cook's Notes
Nutrition Information
Calories: 210
;
Total Fat: 9 g
;
Saturated Fat: 1 g
;
Carbohydrates: 28 g
;
Protein: 5 g
;
Sodium: 280 mg
;
Fiber: 3 g