Berries and Spice Muffins

Ingredients

• 0.3 teaspoon allspice 
• 1 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 1 cup blackberries fresh (I used half blueberry, half blackberry)
• 0.3 cup brown sugar 
• 0.5 teaspoon cinnamon 
• 1 tablespoon ground flaxseed 
• 2 teaspoons juice of lemon 
• 0.5 tablespoon butter melted
• 3 tablespoons pecans chopped
• 0.1 teaspoon salt 
• 1.3 cup soymilk 
• 0.3 cup sugar 
• 1 cup unbleached flour white
• 0.5 tablespoon water 
• 1 cup flour whole wheat white (regular ww flour will do)

Equipment

• oven
• toothpicks
• muffin liners

Directions

1. Mix the first five ingredients together and set aside to use as topping. *For a margarine-free version, eliminate the margarine and water and sprinkle the topping onto the muffins.
2. Mix the dry ingredients, flour through salt, together. Make a well in the middle.
3. Mix the soymilk with the lemon juice and pour it into the dry ingredients. Stir just until moistened (overstirring will make muffins tough). Fold in the berries. Spoon the batter into muffin cups that have been oiled or lined with silicon muffin cups. (I do not recommend using paper liners with oil-free muffins–they stick!) Top each muffin with an equal amount of the pecan mixture.
4. Bake for 15-20 minutes, until a toothpick inserted comes out clean. Cool in pans on a rack for 5 minutes.
5. Remove from pans and cool slightly before serving warm.