Clark.C4 Almond Blueberry Muffins

Name: Clark.C4 Almond Blueberry Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 24
Ingredients: Bob's Red Mill Almond Flour - per 1/4 Cup 4 serving; Egg white large 2 serving; *1 Large Brown Egg 2 serving; *Splenda Brown Sugar Blend 12 tsp; Baking Soda .5 tsp; Cider Vinegar 1 tbsp; Salt 1 dash; Vanilla Extract 1 tsp; Coconut Oil 2 1tsp; Blueberries frozen (unsweetened) 1 cup unthawed

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 24

Ingredients

Bob's Red Mill Almond Flour - per 1/4 Cup, 4 serving Egg white, large, 2 serving *1 Large Brown Egg, 2 serving *Splenda Brown Sugar Blend, 12 tsp Baking Soda, .5 tsp Cider Vinegar, 1 tbspSalt, 1 dash Vanilla Extract, 1 tsp Coconut Oil, 2 1tsp Blueberries, frozen (unsweetened), 1 cup, unthawed

Directions

1. Pre Heat Oven to 350 degrees
2. Place all ingredients (except blueberries) in mixer and blend until smooth
3. When blended, fold in blueberries
4. Grease/Spray muffin tin
5. Evenly scoop muffin mix into tins
6. Bake for 25 mins
7. Remove when done, let cool on a rack

Serving Size: makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user 4ACROSS.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 49.0
Total Fat: 3.1 g
Cholesterol: 17.9 mg
Sodium: 42.8 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.7 g
Protein: 1.8 g

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