Serves: 5
Total Calories: 376
Yield: 12 muffins

RHUBARB RASPBERRY FILLING
1 1/2 cups chopped rhubarb
1 heaping cup fresh or frozen raspberries
1/2 cup sugar
LIQUID INGREDIENTS
3/4 cup orange juice
1/2 cup flax seed mixture (see glossary)
1/2 cup nondairy yogurt
1/4 cup liquid sweetener
3 tablespoons canola oil
DRY INGREDIENTS
1 cup unbleached white flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350°F.

In a medium saucepan, combine the rhubarb, raspberries, and sugar. Cover and cook for 5minutes. Remove the lid and cook until a thick jam is formed, about 5 more minutes.

In a blender, whip the liquid ingredients. Pour this creamy liquid into a medium mixing bowl.

Sift the dry ingredients into the liquid ingredients, and mix well. Spoon 2-3 Tbsp of batter into each lightly oiled muffin tin. They should be only ¹?? full. Spoon 3 Tbsp of the rhubarb/raspberry filling into each partially filled muffin tin. Divide the rest of the batter by spooning it into the muffin tins to cover the berry filling. Fill the muffin tins to the top. Bake for 18-20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 376
Calories from Fat: 72

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