BERRY CRUMBLE MUFFINS

1 1/2 cups white whole-wheat flour

1/2 cup all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 tsp ground cardimom
2 cups fresh mixed berries (or unsweetened frozen - not thawed)
2/3 cup buttermilk
1/3 cup canola or coconut oil
1/3 cup unsweetened applesauce
2 large eggs
3/4 cup Splenda granulated
1/2 tsp almond extract

Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners; set aside.

In a bowl, whisk the flours, baking powder, salt, and cardimom together to blend.

In a large bowl, whisk the buttermilk, oil, applesauce, eggs, Splenda, and almond extract together until blended. Fold the flour mixture inot the wet mixture until barley blended; gently fold in the berries.

Divide the batter evenly among the prepared muffin cups.

Crumble:
1/3 cup white whole-wheat flour
1/4 cup packed Splenda brown sugar blend
1/3 cup sliced almonds
3 tbsp butter, softened

Blend crumble ingredients, using fingers, until crumbly; sprinkle over the tops of the muffins.

Bake at 400 degrees for 13 to 17 minutes until muffins are puffed up and a wooden toothpick inserted in the center comes out clean.

Cool on a wire rack.

Yield: 12 muffins