Clark.C4 Almond Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Clark.C4 Almond Blueberry Muffins calories by ingredient
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 tbsp
Salt, 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.
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.