This tasty, nutritious recipe comes to you courtesy of the Center for Integrative Medicine, Chattanooga, TN.

INGREDIENTS:

1 cup whole wheat flour

3/4 cup all purpose flour

1/4 cup flax meal

1 cup blue cornmeal (see note)

1/4 cup light brown sugar, packed (or use splenda brown sugar)

1 tbsp. baking powder

1 tsp. baking soda

1 ½ cups plain yogurt

1/3 cup canola oil

3 tbsp. maple syrup

2 tsp. vanilla

3 eggs or 1 egg + 2 egg whites

2 generous cups fresh or frozen blackberries or blueberries

PREPARATION:

 Preheat oven to 375 degrees. Spray two muffin pans with non-stick spray.

Whisk together first 7 (dry) ingredients  in a large bowl. Stir together yogurt and next four ingredients in a separate bowl. Fold wet mixture into dry mixture with a rubber spatula until just combined. Fold in berries.

Fill muffin cups to top with batter, and bake at 375 degrees for 10 minutes. Rotate pans, and bake 10 to 12 more minutes or until muffins are puffed, slightly golden and a wooden pick inserted in center comes out clean. Cool muffins in pans five minutes before transferring to a cooling rack.

Makes 16 muffins.