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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Saw this on George Stella's show on FoodNetwork, Low Carb and Lovin' It. I've used a few different berries, just trying it on for size, and the only recommendation I can make against any particular berry so far, is raspberry. It's just too tart for the rest of it. Ingredients:
2 tablespoons wheat bran or 2 tablespoons oat bran |
1 tablespoon soy flour |
1 cup soy flour |
1/2 cup splenda granular (sugar substitute) |
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. Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour.
3. Spray a 6-cup muffin tin with vegetable oil cooking spray.
4. 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.
5. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
6. Fold in the blueberries and fill the 6 muffins cups evenly with the batter.
7. 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.
8. Remove from oven and let cool before refrigerating.
9. Serve warm with butter or cold with cream cheese.
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