LOW CARB ATKINS BLUEBERRY MUFFINS
Slightly adapted from the Food Network's "Low Carb and Loving It". Recipe is posted using regular milk in order to get nutrition info-using low-carb milk will lower net carbs per muffin by about 1.
Provided by cookin from scratch
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 102.5, Fat 5, SaturatedFat 1.1, Cholesterol 71.5, Sodium 97.4, Carbohydrate 7.4, Fiber 0.3, Sugar 2.4, Protein 8.3
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