Low carb blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups soy flour1 cup splenda substitute2 teaspoons vital wheat gluten4 eggs1 cup soy milk2/3 cup club soda1 cup fresh or frozen blueberries
Preheat oven to 375.
Spray muffin tin with cooking spray.
In a bowl using a wire whisk , mix all ingredients except blueberries until well blended.
Fold in blueberries and fill the muffin cups evenly with the batter.
Place on the center rack of the oven and back for 20-25 minutes ir until the tops are golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool.
Note: Using the wheat gluten is optional. It does help in making the muffins fluffier and helps them stick together. But the recipe will work with out it.
Number of Servings: 12
Recipe submitted by SparkPeople user SHONDAFJ.
Spray muffin tin with cooking spray.
In a bowl using a wire whisk , mix all ingredients except blueberries until well blended.
Fold in blueberries and fill the muffin cups evenly with the batter.
Place on the center rack of the oven and back for 20-25 minutes ir until the tops are golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool.
Note: Using the wheat gluten is optional. It does help in making the muffins fluffier and helps them stick together. But the recipe will work with out it.
Number of Servings: 12
Recipe submitted by SparkPeople user SHONDAFJ.
Nutritional Info Amount Per Serving
- Calories: 111.8
- Total Fat: 2.1 g
- Cholesterol: 70.9 mg
- Sodium: 121.9 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 4.8 g
- Protein: 14.1 g
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