Revel in this antioxidant-rich recipe, replete with blackberries and almonds.

Makes 1 dozen

1½ cups Pamela’s Baking & Pancake Mix                                                                          
½ cup blanched slivered almonds
2 eggs
1/3 cup applesauce
1 tsp vanilla
1/3 cup vanilla-flavored almond milk
¾ cup melted butter
4 oz blackberries (save some for the tops)

1. Preheat oven to 325 degrees. Line a muffin baking tin with oven-proof paper liners.

2. Mix the dry ingredients together in a bowl. Mix the liquid ingredients together, and then stir into the dry ingredients. Carefully fold in ¾ of the berries, taking care not to squish them too much; reserve the remaining berries. Scoop approximately ¼ cup into muffin tins and top each with some of the reserved berries.

3. Bake for about 25 minutes.

Source: PamelasProducts.com