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Herb N' Garlic Cheese Muffins
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1-1/2 cups soy-based bake mix
(Low Carb Chef's Bake Mix or Atkins' Bake Mix)
3 teaspoons baking powder
2 Tablespoons light olive oil
1/2 cup cream
1/4 cup water
1-1/2 teaspoons butter flavoring
4 ounces cheddar cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
1/4 teaspoon dried chopped parsley
Preheat oven to 375°F.
Sift Bake Mix together with baking powder, herbs, salt, and garlic powder until evenly distributed. In separate bowl, mix oil, water, butter extract and cream. Add to dry mixture a little at a time until it resembles a cookie dough. Sprinkle grated cheddar over dough and mix well (this is best done by pushing the cheddar through the dough with your fingers till well mixed.)
Drop by tablespoonfuls onto greased cookie sheet to resemble small uneven mounds. Bake for 10-15 minutes until golden brown.
These are delectable warm with fresh butter and are very reminiscient of those served at Red Lobster restaurants.
Can't find butter flavoring? Use 1 tablespoon melted butter and 1 tablespoon light olive oil instead of all oil.
Makes 12 biscuits.
4 grams of carbohydrate per biscuit.
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