 |
Blueberry Muffins
 Print Version |
 Email To A Friend
Serving Size: 12
3/4 cup soy flour
1 tbl baking powder
1/3 cup Splenda
1/3 cup brown sugar Twin
or 1/3 cup Splenda + 1 tbl molasses
1 dash salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 tsp ginger
1/4 cup chopped walnuts or pecans
Mix all dry ingredients in a separate bowl. In another bowl mix 1/4 cup butter; 3 Tbl olive oil, 1/4 cup heavy cream 3 large eggs
Method: Mix wet ingredients well and add the mixed dry ingredients to the wet, add more flour or cream governing the thickness of the batter, it should be the consistency of thick pancake batter. Fold in 1/4 cup blueberries.
Topping: Mix 2 Tbl of oat flour with 1/4 tsp. cinnamon, 1 tsp brown sugar twin and enough butter to make a crumbly mixture. Top each muffin with small amount of topping. Bake (moderate oven) in oiled or paper lined muffin tins. Makes about 12 large muffins or 24 mini muffins.
Per Serving: 41 Calories
3 carbs
Print |
Back to Low Carb Recipes |
Back to Main Recipe Page
|
