Low Carb Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I'm not a big muffin fan and I really like these! Ingredients:
2 tablespoons wheat flour or 2 tablespoons oat bran |
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 |
Directions:
1. Preheat the oven to 375* F and spray a muffin tin with some cooking spray. Sprinkle the wheat bran and soy flour mix to coat the coat the tins.
2. Whisk all of the remaining ingredients together EXCEPT for the blueberries. Make sure that this is well blended. Fold the blueberries into the mixture.
3. Fill the muffin cups evenly with batter and place on the center rack of the oven. They take about 25-30 minutes to bake in our oven. But keep an eye on them. When tops are golden brown stick a toothpick in them to see if they're done.
4. Sidenote: I use this recipe and subsitute different things instead of the blueberries. It all comes out well! I made them with blackberries once and they were really good!
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