Low Carb Blueberry Muffins

You can use whatever kinds of berries you are allowed in this. Be sure to check the ingredients in your extracts. Did you know some of them contain sugar? You can find the xylitol in most health food stores. I use Atkins mix (from the market) but I did see a recipe for that at Recipezaar (although I have not tried it...yet). Try making your own if you can't locate it where you live.

• Ready In: 35 mins
• Serves: 10
• Yields: 10 muffins

Ingredients

• 1  cup  low-carbohydrate baking mix (I use Atkins)
• 1  cup walnut meal
• 1⁄4 cup Splenda granular
• 1⁄4 cup artificial sweetener (I use xylitol)
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 3  large eggs, lightly beaten
• 1  teaspoon  sugar free vanilla extract
• 1  teaspoon  sugar free  orange extract
• 2  tablespoons  macadamia nut oil or 2  tablespoons  vegetable oil
• 2  tablespoons heavy cream
• 1⁄4 cup water
• 1  cup  chopped fresh blueberries (may use frozen or other types of berries) or 1  cup cranberries (may use frozen or other types of berries)

Directions

1. Preheat oven to 350°F.
2. Liberally grease a 12 cup muffin tin and set aside.
3. Mix together baking mix, walnut meal (you can pulse walnuts in the food processor until they are very fine if you want to make your own), Splenda, xylitol, cinnamon, baking powder, and salt.
4. In another bowl, mix beaten eggs, extracts, oil, cream and water.
5. Add wet mixture to dry ingredients and mix gently.
6. Fold in chopped berries.
7. Pour 1/3 cup batter into each muffin tin hole (I use an ice cream scoop for this)(you should get 10 muffins).
8. Bake for 25 minutes, then allow to cool several minutes before finishing cooling on a wire rack (note that the muffins will not be quite as golden as muffins prepared with sugar, but they should be fairly firm).
9. Feel free to wrap extra muffins in plastic and freeze until needed (up to 3 months).