Saturday, April 13, 2013

Walnut Berry Muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup corn meal or (1/2 cup corn and 1/2 cup ground flax seed)
1 Tablespoon baking powder
1 ripe banana, mashed
3 large eggs
1/4 cup canola or applesauce
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup berries- lightly smash half and leave the other half whole
1/2 cup (ish) walnuts for topping

Preheat oven to 400 degrees.  Mix dry ingredients. Set aside.  Mix all wet ingredients but berries.  Add the wet to the dry, mix until just combined.  Fold in the berries.  Fill greased muffin pan 3/4 cup full-makes about 18 with this much batter in the cups.  Top with walnuts.  Bake 20 minutes or until done. Consume.

This is adapted from here.  I made the original recipe today and decided it was good but definitely needed to have some things changed to better suit us.  You can use muffin liners but be warned your muffin will stick to it horribly and leave a nice bit behind, I suggest going without them-but I also use silicon muffin pans!  These are not the normal sweet muffins, they have a good flavor but not the normal super sweet am-I-eating-a-cupcake? muffin.

calories 103
fat 5.3
carbs 11
fiber 2
protein 3
(using flax and corn mix, oil, 2% milk)

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