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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 45.5
  • Total Fat: 2.5 g
  • Cholesterol: 22.1 mg
  • Sodium: 7.7 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Low Carb Raspberry/Blueberry Muffins calories by ingredient
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Low Carb Raspberry/Blueberry Muffins

Submitted by: PAMELAKW13

Introduction

Low Carb Breakfast Muffins
Serving Size: 1 mini muffin
I used Atkins Cuisine Bake Mix instead of the Soy flour
Low Carb Breakfast Muffins
Serving Size: 1 mini muffin
I used Atkins Cuisine Bake Mix instead of the Soy flour

Number of Servings: 24

Ingredients

    PAM Butter-flavored Spray
    2 tbs Ground Flax Seed
    1 c plus 1 tbs Atkin's Bake Mix or Soy Flour
    1/4 tsp Liquid Stevia ( I prefer Sweetleaf brand)
    1 tsp Baking Powder
    2 large Eggs
    1/2 c Heavy Cream
    1/3 c Club Soda
    24 raspberries
    1/2 c blueberries


Tips

I like mine mildly sweet. Add another 1/4 tsp of stevia for sweeter muffins.


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Directions

Preheat oven to 375

Spray muffin tins with PAM

Combine ground flax seed with 1 tbs of bake mix and dust the muffin tins with the mixture. Tap out excess

Whisk remaining ingredients EXCEPT berries, until well blended

Gently fold in blueberries

Place one raspberry in each muffin cup and fill muffin tins with batter until 2/3 full

Bake 18 minutes, or until the tops are golden brown and a toothpick through the center comes out clean

Remove from oven and let cool 5 minutes before removing from the pan

Serve warm with a pat of butter

Refrigerate leftovers in sealed container.




Serving Size: 24 mini muffins






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