Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Blueberry Muffins




Source of Recipe


George Stella Low Carb & Loving It


Recipe Introduction



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.




List of Ingredients




Vegetable oil cooking spray
2 T wheat (or oat) bran and 1 T Atkins Bake Mix, mixed together
1 c Atkins bake mix
1/2 c sugar substitute (recommended: Splenda)
1 t baking powder
2 eggs
1/2 c heavy cream
1/3 c club soda
1/2 c blueberries (if not sweet, sprinkle with 1 T of sugar substitute) -- I used
1/2 c strawberries instead

Recipe



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 Atkins bake 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.