Easy Low Carb Lemon Blueberry Nut Butter Muffins Food

EASY LOW CARB MUFFINS

Steps:

• Mix all the ingredients together and fill a greased muffin tin (12 muffins).
• You may want to use foil liners that have been sprayed with nonstick spray.
• Bake at 375°F for 15 to 20 minutes.

LOW CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• 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. Then 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.

LOW CARB BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F.
• Makes 12 muffins.
• Melt coconut in microwave.
• Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
• With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
• Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
• Bake for about 20 minutes. Cool before eating.

EASY LEMON BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
• In a small bowl, whisk the egg substitute, vanilla, and sour cream.
• Stir into dry ingredients just until moistened.
• Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
• Fill greased or paper-lined muffin cups half full.
• Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
• Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.

EASY LOW-CARB LEMON BLUEBERRY NUT BUTTER MUFFINS

Steps:

• Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you're using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
• Once you have a batter (it'll be pretty thick) add the lemon juice and mix again.
• If you're going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
• Otherwise fill cups 1/2 to 2/3 full.
• Bake 20 minutes at 275.