Add these moist, light muffins to your breakfast table. They're low in fat and sugar, yet fiber-rich!
Preparation Time: 15 mins
Cooking Time: 15 mins
Yield: 18 x muffins
Preheat oven to 350ºF. Spray muffin tins with oil, insert muffin liners or use a silicone pan.
In a large bowl, combine flours, ground flax seed, oat bran, Splenda, baking soda, baking powder, salt, and nutmeg.
In another bowl, beat milk together with egg and egg white. Add almond extract, oil, banana and stir to combine.
Stir liquid ingredients into dry ingredients until just combined. Fold in almonds and cherries.
Fill muffin cups 2/3 fill and bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of one of the muffins comes out clean. Let cool in pan for 5 minutes and then transfer to rack.
* Cake flour substitute: If no cake flour available, combine 10-1/2 Tbsp all-purpose flour with 1-1/2 Tbsp cornstarch. Yield: 3/4 cup.