Low Carb Blueberry Muffins Food
LOW CARB BLUEBERRY MUFFINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 177 calorie, Fat 12 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 4 grams
LOW CARB BLUEBERRY MUFFINS
Make and share this Low Carb Blueberry Muffins recipe from Food.com.
Provided by Vicki Gaiya
Categories Dessert
Time 35m
Yield 12 muffins, 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 137.7, Fat 11, SaturatedFat 1.9, Sodium 89.4, Carbohydrate 6.6, Fiber 2.5, Sugar 3.3, Protein 5.2
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.
Provided by Big Mike2
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 168.8, Fat 12.4, SaturatedFat 5.6, Cholesterol 97.7, Sodium 96.1, Carbohydrate 8, Fiber 0.8, Sugar 1.4, Protein 8.5
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