Blueberry Muffins-low Carb
Ingredients
- vegetable oil cooking spray
- 2 tablespoons oat bran, plus
- 1 tablespoon Atkins baking mix, mixed together
- 1 cup Atkins baking mix
- 12 cup Splenda granular
- 1 teaspoon baking powder
- 2 eggs
- 12 cup heavy cream, or 12 cup milk
- 13 cup club soda
- 12 cup blueberries, if not sweet sprinkle with or 12 cup strawberries or 12 cup dried cranberries
- 1 tablespoon Splenda sugar substitute
Directions
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.