Low Carb Blueberry Muffin #2
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb Blueberry Muffin #2 calories by ingredient
Introduction
This is a low carb high fiber muffinThis is a low carb high fiber muffin
Number of Servings: 12
Ingredients
-
1 cup whole grain flour
1/3 cup soy four
6tbs ground flax seed
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup All-Bran Original cereal
3/4 cup Quaker Natural Wheat Bran
11/4 cup 2% milk
2 eggs
1/4 cup oil
3/4 cup Splenda
3tbs Joseph's Sugar Free Maple Syrup
1 cup frozen blueberries (do not thaw)
Directions
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.
