Almond and Mixed Berry Muffins with Flaxseed

These warm and tasty quick breads make getting out of bed worthwhile.

July 5, 2011

These warm and tasty quick breads make getting out of bed worthwhile. The flaxseed contains soluble fiber like the kind found in beans and oat bran.

Prep Time: 12 mins
Cook Time: 24 mins
Total Time: 41 mins
Serves: 12


  • 2 1/4 cups whole grain or wheat pastry flour
  • 4 teaspoons baking powder
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon salt
  • 2/3 cup fresh blueberries
  • 2/3 cup fresh raspberries
  • 1 cup 2% milk
  • 2 eggs
  • 2/3 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon almond extract

1. Preheat the oven to 400ºF. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, combine the flour, baking powder, flaxseed, and salt. Whisk to mix. Add the berries and stir to coat.
3. In another bowl, combine the milk, eggs, sugar, oil, and almond extract. With a fork, beat until smooth.
4. Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients. Don't overmix (a few lumps in the batter are normal). Dollop the batter into the prepared muffin cups.
5. Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.

Nutritional Facts per serving
Calories     206.6 cal
Fat     9 g
Saturated fat     1.1 g
Cholesterol     36.9 mg
Sodium     251.2 mg
Carbohydrates     28.1 g
Total sugars     13.4 g
Dietary fiber     3.1 g
Protein     4.6 g

This recipe is courtesy of the Rodale Healthy Recipe Finder.