If you like your muffins soft and moist, you will love this one. The fresh berries and a touch of almond flavor make it super special.

  • 1-1/2 cups flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup blueberries
  • 3/4 cup strawberries, diced
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup fat-free milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease mini-muffin pans.

In a large bowl, combine flour, sugar, brown sugar, baking powder and salt. Add blueberries and strawberries. Stir gently to coat berries.

In a small bowl, combine oil, egg, milk, almond extract and vanilla. Beat well. Pour into bowl with the flour and berry mixture. Stir gently until well mixed.

Using 2 teaspoons, dollop batter into muffin pans, filling 3/4 full. Bake for 12 - 16 minutes or until lightly brown on top and set in the middle. Remove from pan and cool on a rack.

Makes 32 small mini-muffins.

Nutritional Information per mini muffin:

  • Calories: 55
  • Fat, gm.: 2
  • Protein, gm.: 1
  • Carbs, gm.: 8
  • Cholesterol, mg.: 5
  • Fiber, gm.: 0.2