Atkins Muffin In A Minute Wsoy Flour Food

LOW CARB ATKINS BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375.
• Spray a muffin tin with vegetable oil cooking spray.
• In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
• Fold in the blueberries and fill the 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.
• Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
• I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.

CARROT MUFFINS - WITH SOY FLOUR

Steps:

• Set oven to 180°C.
• Beat egg until white and fluffy.
• Add xylitol to egg and mix.
• Add soy milk & yogurt then oil.
• Mix and shift dry ingredients together.
• Add in grated carrot and dry ingredients until just combined.
• Divide mixture to 6-8 and spoon into paper case (in Muffin tin).
• Bake in the oven for 25-30 minutes, or until they test done with a toothpick inserted in the middle.
• Remove from the tin while still hot. Cool in air tight container so that they won't dry.