MPN™ Two Berry Muffins
– a Brain Healthy Recipe –
YIELD: 18 Sugar-free Muffins
INGREDIENTS: AMOUNT:
| Whole wheat flour (use white whole wheat pastry flour for best results) | 2 cups |
| White flour, unbleached | 1 cup |
| Stevia, sugar free versionOR Truvia | ½ tsp or2 pkts |
| Sea salt (may eliminate salt altogether) | 1/8 tsp |
| Baking powder | 4 tsp |
| Butter or trans-fat free margarine | ¼ cup |
| Milk | 1 ½ cup |
| Raspberries and blueberries combined, may use frozen, thawed, or fresh | 1 cup |
METHOD:
- In large bowl, combine flours, sugar, baking powder and salt.
- Cut butter or margarine until mixture resembles coarse crumbs.
- Make well in center.
- Add milk to flour mixture, stir just until moistened.
- Fold in berries.
- Lightly grease 1 ½ inch muffin cups and fill ¾ full.
- Bake for 15 – 18 minutes in a 400-degree oven until golden.
[1] Adapted by Nancy Emerson Lombardo, Ph.D. following Memory Preservation Nutrition® from www.abfarmersmarket.org.
© 2011 Nancy Emerson Lombardo Ph.., and colleagues, HealthCare Insights, LLC. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC. Direct correspondence to Nancy Emerson Lombardo, Ph.D. nemerson@brainwellness.com 978-621-1926.
MEMORY PRESERVATION NUTRITION® provided by BRAIN HEALTH AND WELLNESS CENTER® OF HEALTHCARE INSIGHTS, LLC
HCI, Acton, MA 01720 brainwellness.com
