Carbquik blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.0 cup Carbquick - Low Carb Baking Mix made with Carbalose flour (by SHAEKAE81) .66 cup, fluid (yields 2 cups whip Heavy Whipping Cream 5 tsp Erythritol, confectioners style - Swerve - 11/15 (by ALILDUCKLING) 2 tbsp Crisco Pure Vegetable Oil 1 large Egg, fresh, whole, raw 1 cup, unthawed Blueberries, frozen (unsweetened)
Instructions:
-Heat oven to 400�F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
-Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
-Bake 13 to 18 minutes or until golden brown.
Serving Size: 2 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINE3370.
-Heat oven to 400�F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
-Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
-Bake 13 to 18 minutes or until golden brown.
Serving Size: 2 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user ELAINE3370.
Nutritional Info Amount Per Serving
- Calories: 276.7
- Total Fat: 22.4 g
- Cholesterol: 66.9 mg
- Sodium: 284.7 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 16.9 g
- Protein: 9.8 g
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