Strawberry Almond Muffins

Serves: 5
Total Calories: 370
Yield: 12 muffins


1 cup nondairy milk
1/2 cup granulated sweetener
2 tablespoons canola oil
2 tablespoons sorghum molasses
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 cups unbleached white flour
1/2 cup barley flour
1/4 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh strawberries chopped into chunks (frozen and thawed will work too)
1/2 cup roasted almonds chopped


Preheat the oven to 350°F.

In a medium mixing bowl, combine the liquid ingredients, and stir until everything is well blended.

Sift the dry ingredients into the liquid ingredients, and stir until the dry ingredients are well blended.

Add the strawberries and almonds to the batter, and mix well. Fill lightly oiled muffin tins, and bake for 15 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: 370
Calories from Fat: 121

This Strawberry Almond Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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