Cranberry-Almond Breakfast Muffins

Servings: 12

• 1/3 cup low-fat soy flour


• 1/3 cup corn meal


• 1 cup brown rice flour


• 1/4 cup Howard's Sugar-Free Maple Syrup


• 4 egg whites


• 1/2 cup natural applesauce


• 1 cup fat-free plain yogurt


• 1 1/2 teaspoon vanilla


• 3/4 teaspoon salt


• 4 packets Splenda (optional, use only if you like sweet muffins)


• 1 teaspoon baking powder


• 1/2 cup dried cranberries


• 1/3 cup chopped almonds


• 1/3 cup sliced almonds (for tops of muffins)

Preheat oven to 350 degrees. Mix all dry ingredients, cranberries and chopped almonds in a medium-sized bowl. Mix the remaining ingredients in a separate bowl before adding to dry mixture. The batter will be lumpy. Spoon batter into muffin tins lined with paper cups or sprayed with nonstick cooking spray, filling them halfway. Garnish the top of each muffin with slivered almonds and a few cranberries. Bake until golden brown and almonds appear toasted (about 20 mins).

Modifications:

Cinnamon-Raisin Muffins: Replace cranberries with an equal measure of raisins, add 1 teaspoon cinnamon, replace cornmeal with equal amount of oatmeal.

Lower Carb Version: Omit the cranberries to subtract four grams of carbohydrates per muffin from nutritional counts.

Source: Stella's Kitchen