Low Carb Blueberry Muffins
Recipe courtesy George
Stella
Show: Low Carb and Lovin' It
Episode: Breakfast Best Bets
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)
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.
Nutrition Information
Nutritional Analysis per serving Calories 177
Fat 12 grams Saturated Fat 6 grams
Carbohydrates 12 grams Fiber 4 grams
Net Carbohydrates 8 grams
_._,_._,_
Recipe courtesy George
Stella
Show: Low Carb and Lovin' It
Episode: Breakfast Best Bets
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)
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.
Nutrition Information
Nutritional Analysis per serving Calories 177
Fat 12 grams Saturated Fat 6 grams
Carbohydrates 12 grams Fiber 4 grams
Net Carbohydrates 8 grams
_._,_._,_
