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Stella's Cranberry Almond Breakfast Muffins

Stella's been playing in the kitchen again...

Here's a recipe I completely re-vamped with various things to increase the protein, decrease the carbs and high-glycemic ingredients, and use more natural, unprocessed ingredients. This is not a really sweet muffin, but it actually came out pretty good. Be sure to garnish as directed, the almonds toast nicely and they look better!

Nutritional Stats per serving: 166 calories, 22 g carb, 11g protein, 3.4 g fat To decrease carbs: omit cranberries, and you can subtract 4 g carbs per serving Modifications: Replace cranberries with raisins, add 1 tsp cinnamon, replace cornmeal with oatmeal Benefits: relatively natural and unprocessed, many low glycemic ingredients, grab and go, freezable

To make a balanced meal: Drink a scoop or two of whey protein with this

Stella's Cranberry Almond Breakfast Muffins
(serves 12)

1/3 c cup low fat soy flour
1/3 c corn meal
1 c brown rice flour
� c Howard's Sugar Free Maple syrup
4 egg whites
� c natural applesauce
1 c fat free plain yogurt
1� tsp vanilla � � tsp salt
1 tsp baking powder
� c dried cranberries (save a few on the side for garnish, makes big diff in appearance of these)
1/3 c chopped almonds (these can just be chopped up and are to give recipe some "good fat")
1/3 c sliced almonds (for tops of muffins)

1. Preheat oven 350 degrees

2. Mix all dry ingridients, cranberries, and chopped almonds in one bowl, remaining ingridients in another bowl

3. Combine ingridients, batter will be kind of lumpy

4. Spoon into 12 muffin tins (lined with paper cups or spray with non stick spray

5. Garnish each muffin with slivered almonds and a few cranberries

Bake until brown, almonds will toast (about 20 mins)

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