ALMOND AND MIXED BERRY MUFFINS

2 1/4 cups whole wheat flour 

4 tsp baking powder

1/4 tsp ground flaxseed

1/2 tsp salt (1/4 if you have to watch your sodium intake) 

2/3 cup blueberries

2/3 cup raspberries

1 cup milk

2 eggs 

2/3 cup Stevia (sugar, if you can tolerate it)

1/3 cup canola oil

1 tsp almond extract

Preheat oven to 400-degrees. Line 12 muffin cups with paper liners.

In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix well. Add the berries and stir to coat.

In a separate bowl, combine milk, eggs, sweetener, oil, and extract. With a fork, beat mixture until smooth.

Pour the egg mixture into the berry mixture, gently mixing with a fork to moisten the dry ingredients. Do not over mix (some lumps in batter are okay). Divide batter evenly into the muffin cups and bake 20-25 minutes or until a toothpick inserted in center comes out clean. Remove from oven to a wire rack and allow to cool 5 minutes.

Yield: 2 dozen muffins Per muffin: 210 calories, 28g carbs, 5g protein I suggest eating a protein item with these muffins.

Prevention's Diabetic Diet Cookbook