BLACKBERRY HAZELNUT MUFFINS
1 cup all-purpose flour........................................... 2 eggs
2 tsp. baking powder ……………….……............... dash of salt
1/2 tsp. baking soda (only if using Splenda)................. 4 TB vegetable or canola oil
2 TB white sugar or plain white Splenda.................1 tsp. vanilla
4 TB hazelnut flavored liquid coffee creamer (can be sugar-free)
about 1/4 cup chopped hazelnuts.............................about 1/4 cup fresh blackberries
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Preheat oven to 350. Line and/or spray 4 giant muffin openings or 8 regular muffin openings in a muffin tin.
In a large bowl, mix together all ingredients (except hazelnuts and blackberries) with a wooden spoon. Then mix in the hazelnuts. (It will be thick and a little sticky.) When it's mixed together well, gently fold in the blackberries with a rubber scraper. Fill each muffin cup equally and bake for about 15-25 minutes (depends on your oven and whether they're small or big muffins) ~ cake tester should come out clean.