BERRY MORNING MUFFINS

This recipe is from a diabetes magazine. Don't be overly concerned about the carbs, they are mostly healthy carbs. This muffin is very heart healthy as it is packed full of antioxidant-rich raspberries and strawberries. And the walnuts are heart healthy and have been shown to reduce bad (LDL) cholesterol. So enjoy a muffin! Notice I said a muffin. As diabetics we know we must control portion size!

Nonstick cooking spray
1 1/2 cups whole wheat flour (personal note: I use white whole wheat)
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground nutmeg
2 eggs, lightly beaten
3/4 cup unsweetened applesauce
1/4 cup agave syrup
1 1/2 tsp vanilla
1 cup mixed fresh raspberries and halved strawberries
3-oz 70-80% dark chocolate, chopped
1/3 cup chopped walnuts

Preheat oven to 350 degrees.
Coat 12 muffin cups with nonstick cooking spray; set aside.

In a large bowl, stir together the flour, cinnamon, baking powder, baking soda, and nutmeg; make a well in the center.

In a small bowl, combine the eggs, applesauce, agave syrup, and vanilla: add all at once to the well in the flour mixture. Stir just until moistened. Fold in the berries, chocolate and walnuts.

Spoon batter into the muffin cups filling each 3/4s full. Bake at 350 degrees for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pans on a wire rack. Remove from pans when almost cooled.

Yield: 12 muffins
Per muffin: 162 calories, 6 g (2 sat) fat, 31 mg cholesterol, 160 mg sodium, 23 g carbs (3 fiber, 9 sugar), 4 g protein

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