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Flax Seed Muffins

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Flax Seed Muffins

1 cup dried fruit such as currants or apricots
1/2 cup all-purpose unbleached flour
1/2 cup whole wheat flour
1/2 cup chopped walnuts
3 Tbs. flax seeds, ground
1/3 cup Splenda
2 tablespoons sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 large eggs
1/2 cup sugar-free yogurt
2 Tbs. canola oil

Preheat oven to 400° F. In a medium bowl, combine currants, flours, walnuts, ground flax seeds, Splenda, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, combine the eggs, yogurt, and oil. Add the dry ingredients to the wet ingredients and mix by hand until the flour is incorporated. Spoon into 12 paper-lined muffin cups. Bake 20 to 25 minutes, until toothpick comes out clean.
Makes 12 muffins. Each muffin contains 3 grams of dietary fiber.

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