Low Carb Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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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