Low Carb Blueberry Muffins Recipe

Low Carb Blueberry Muffins Recipe

Prep: 15 min

Cook: 25 min

Yield:6 servings

Ingredients:

• Vegetable oil cooking spray
• 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
• 1 cup soy flour
• 1/2 cup sugar substitute (recommended: Splenda)
• 1 teaspoon baking powder
• 2 eggs
• 1/2 cup heavy cream
• 1/3 cup club soda
• 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Directions:

Preheat oven to 375 degrees F.

Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.

In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Cook's Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.

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Article source: http://www.foodnetwork.com/recipes/low-carb-blueberry-muffins-recipe.html?oc=linkback