Low-Carb Blueberry Muffins

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
  • 13
    cup club soda
  • 12
    cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)
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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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