Low Carb Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups Carbquik1 tsp baking powder1 tsp salt2/3 cup half and half1/3 cup Splenda (can sub ½ cup davinci syrup)2 tablespoons vegetable oil1 whole egg, beaten3/4 to 1 cup blueberries, thawed, drained1/3 cup club soda½ ripe banana
1. Heat oven to 400ºF.
2. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
3. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
4. Bake 13 to 18 minutes or until golden brown.
5. Brush with a bit of melted butter out of the oven and sprinkle with granulated splenda or stevia (optional)
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
2. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
3. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
4. Bake 13 to 18 minutes or until golden brown.
5. Brush with a bit of melted butter out of the oven and sprinkle with granulated splenda or stevia (optional)
Number of Servings: 12
Recipe submitted by SparkPeople user METVAN.
Nutritional Info Amount Per Serving
- Calories: 181.4
- Total Fat: 11.7 g
- Cholesterol: 41.0 mg
- Sodium: 419.2 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 13.6 g
- Protein: 7.3 g
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