Low Carb Blueberry Muffin #2
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole grain flour1/3 cup soy four6tbs ground flax seed2 1/2 tsp baking powder1/4 tsp baking soda 1/4 tsp salt3/4 cup All-Bran Original cereal3/4 cup Quaker Natural Wheat Bran11/4 cup 2% milk2 eggs1/4 cup oil3/4 cup Splenda3tbs Joseph's Sugar Free Maple Syrup1 cup frozen blueberries (do not thaw)
1. In medium bowl, mix together flour, ground flax seed, baking powder, soda, Splenda and salt. Set aside.
2. In large bowl, stir together cereal, wheat bran, milk. Let stand 5 minutes or until cereal softens. Add eggs, oil and maple syrup; mix well.
3. Add flour mixture, stirring just until combined. Fold in blueberries.
4. Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200ºC (400ºF) for 20 to 25 minutes, or until golden brown and tops of muffins spring back when lightly touches.
Make 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AKOLOKITHIAS.
2. In large bowl, stir together cereal, wheat bran, milk. Let stand 5 minutes or until cereal softens. Add eggs, oil and maple syrup; mix well.
3. Add flour mixture, stirring just until combined. Fold in blueberries.
4. Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200ºC (400ºF) for 20 to 25 minutes, or until golden brown and tops of muffins spring back when lightly touches.
Make 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user AKOLOKITHIAS.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 8.0 g
- Cholesterol: 43.1 mg
- Sodium: 216.7 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 4.6 g
- Protein: 6.6 g