Blueberry Muffins-low Carb |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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These are surprisingly muffin-like. Ingredients:
vegetable oil cooking spray |
2 tablespoons oat bran, plus |
1 tablespoon atkins baking mix, mixed together |
1 cup atkins baking mix |
1/2 cup splenda granular |
1 teaspoon baking powder |
2 eggs |
1/2 cup heavy cream or 1/2 cup milk |
1/3 cup club soda |
1/2 cup blueberries or 1/2 cup strawberries or 1/2 cup dried cranberries, if not sweet sprinkle with |
1 tablespoon splenda sugar substitute |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray a 6-cup muffin tin with vegetable oil cooking spray.
3. 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.
4. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
5. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter.
6. 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.
7. Remove from oven and let cool before refrigerating.
8. Serve warm with butter or cold with cream cheese.
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