Blueberry-Almond Bran Muffins

Ingredients:

• 1 cup whole grain pastry flour
• 1 cup wheat bran
• 1/2 cup all-purpose white flour
• 2 tbsp granular sugar substitute
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 1/4 cups 1 % or fat-free buttermilk
• 2 large eggs lightly beaten
• 1/4 cup canola oil
• 1 1/2 tsp vanilla extract
• 1 1/4 cups blueberries
• 1/3 cup sliced almonds

Makes 12 Servings

1. Heat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine the pastry flour, wheaat bran, white flour, sugar substitute, cinnamon, baking soda, nutmeg and salt.
3. Ina medium bowl, whisk together buttermilk, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Gently fold blueberries into the batter. Divide batter evenly among muffin cups. Top with almonds and gently press them into the batter. Bake muffins for 25 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to a rack to finish cooling.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy these muffins all year round; just use frozen berries  and fold them right into the batter. The combination of cinnamon, nutmeg, blueberries, almonds an, the flours and whet bran make these muffins light and delicious. You can substitute ct for the vanilla extract for a more almond-like taste if you wish.