Low Carb Recipes

Blueberry Muffins

Mix together in separate bowl
2/3 cup soy flour (I use low fat soy flour)
1/4 cup oat flour
1 Tablesp baking powder
1/3 cup Splenda
1/3 cup brown sugar twin
pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 cup walnuts Wet:
1/4 cup butter
3 Tablesps PC Extra Virgin Olive Oil
3 eggs
1/4 cup heavy cream
1/2 cup blueberries
Topping: 2 Tablesps Rolled Oats
2 Tablesps Oat Flour
1 Tablesp brown sugar twin (or adjust to taste)

Method: Combine wet ingredients **except for the blueberries** and mix until smooth, gradually add combined dry ingredients. Mix with large spoon until dry ingredients have combined with the wet. Do not over mix. Fold in blueberries. Spray a 12-cup muffin tin with Pam. Drop mix by Tablesp into cups. Should make twelve medium-sized muffins. Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed). Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out clean. This recipe makes a nice light moist muffin.

More great low carb cake recipes

Fluffy Cinnamon Muffins
Cinnamon Nut Bread
French Pastry Cake
Bran Flax Muffin
Chocolate Peanut Butter Muffins
Awesome Blueberry Muffins
Chocolate Fudge Muffins
Almond Flour Cake
Choco Muffins (with Flax Seed)
Tasty Almond Spice Muffins
Heavenly Spice Muffins
Yummy Apple Sauce Muffins
Blueberry Muffins


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