Cherry Almond Muffins
Add these moist, light muffins to your breakfast table. They're low in fat and sugar, yet fiber-rich!
Ingredients
- 3/4 cup cake flour *
- 3/4 cup whole wheat pastry flour
- 3/4 cup ground flax seed
- 3/4 cup oat bran
- 1/2 cup Splenda brown sugar blend
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp grated nutmeg
- 3/4 cup skim milk
- 1 whole egg
- 1 egg white
- 1 tsp almond extract
- 1 Tbsp oil
- 1 ripe banana, mashed
- 1 cup slivered almonds, toasted
- 1 cup dried cherries
Directions:
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.
Variations:
* 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.