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Low-Carb Blueberry Muffins

Saw this on George Stella's show on FoodNetwork, Low Carb and Lovin' It. I've used a few different berries, just trying it on for size, and the only recommendation I can make against any particular berry so far, is raspberry. It's just too tart for the rest of it.

Ready In:
40mins
Serves:
Units:

ingredients

  • 2 tablespoons wheat bran or 2 tablespoons oat bran
  • 1 tablespoon soy flour
  • 1 cup soy flour
  • 12 cup Splenda granular (sugar substitute)
  • 1 teaspoon baking powder
  • 2 eggs
  • 12 cup heavy cream
  • 13 cup club soda
  • 12 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

directions

  • Preheat oven to 375 degrees F.
  • Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour.
  • Spray a 6-cup muffin tin with vegetable oil cooking spray.
  • Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
  • In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
  • Fold in the blueberries and fill the 6 muffins cups evenly with the batter.
  • Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
  • Remove from oven and let cool before refrigerating.
  • Serve warm with butter or cold with cream cheese.
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@Big Mike2
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@Big Mike2
Contributor
"Saw this on George Stella's show on FoodNetwork, Low Carb and Lovin' It. I've used a few different berries, just trying it on for size, and the only recommendation I can make against any particular berry so far, is raspberry. It's just too tart for the rest of it."
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  1. Big Mike2
    Saw this on George Stella's show on FoodNetwork, Low Carb and Lovin' It. I've used a few different berries, just trying it on for size, and the only recommendation I can make against any particular berry so far, is raspberry. It's just too tart for the rest of it.
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