Serves: 5
Total Calories: 301
Yield: 12 muffins

LIQUID INGREDIENTS
1 cup nondairy milk
1/2 cup flax seed mixture (see glossary)
1/2 cup nondairy yogurt
1/2 cup liquid sweetener
3 tablespoons canola oil
1 teaspoon vanilla extract
DRY INGREDIENTS
1 1/2 cups unbleached flour
1/2 cup barley flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups berries (raspberries, blackberries, strawberries, etc) fresh or frozen and thawed

Preheat the oven to 350°F.

In a blender, combine the liquid ingredients. Blend until smooth and creamy, and pour into a mixing bowl.

Sift the dry ingredients into the liquid ingredients, and stir until all the dry ingredients are absorbed.

Gently stir the berries into the muffin batter. Spoon into lightly oiled muffin tins, and bake for 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: 301
Calories from Fat: 81

More Recipes from the Soup's On! Cookbook:
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