Almond/mixed Berry Muffins W/flax Seed

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 1/4 cups whole grain wheat flour or 2 1/4 cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1/4 cup flax seed, ground
• 1/2 teaspoon salt
• 2/3 cup blueberries
• 2/3 cup raspberries
• 1 cup 2% low-fat milk
• 2 eggs
• 2/3 cup sugar
• 1/3 cup canola oil
• 1 teaspoon almond extract

Recipe

• 1 preheat the oven to 400.
• 2 line a 12-cup muffin pan with paper liners.
• 3 in a large bowl, whisk together the flour, baking powder, flaxseed and salt.
• 4 add the berries and stir to coat.
• 5 in another bowl, combine the milk, eggs, sugar, oil and almond extract.
• 6 with a fork, beat until smooth.
• 7 pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients (don't overmix - a few lumps in the batter are normal).
• 8 dollop the batter into the prepared muffin cups.
• 9 bake for 20-24 minutes or until a toothpick comes out clean.
• 10 let stand for 5 minutes on a rack before serving.