Total Time
35mins
Prep 10 mins
Cook 25 mins

You can use whatever kinds of berries you are allowed in this. Be sure to check the ingredients in your extracts. Did you know some of them contain sugar? You can find the xylitol in most health food stores. I use Atkins mix (from the market) but I did see a recipe for that at Recipezaar (although I have not tried it...yet). Try making your own if you can't locate it where you live.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Liberally grease a 12 cup muffin tin and set aside.
  3. Mix together baking mix, walnut meal (you can pulse walnuts in the food processor until they are very fine if you want to make your own), Splenda, xylitol, cinnamon, baking powder, and salt.
  4. In another bowl, mix beaten eggs, extracts, oil, cream and water.
  5. Add wet mixture to dry ingredients and mix gently.
  6. Fold in chopped berries.
  7. Pour 1/3 cup batter into each muffin tin hole (I use an ice cream scoop for this)(you should get 10 muffins).
  8. Bake for 25 minutes, then allow to cool several minutes before finishing cooling on a wire rack (note that the muffins will not be quite as golden as muffins prepared with sugar, but they should be fairly firm).
  9. Feel free to wrap extra muffins in plastic and freeze until needed (up to 3 months).