Wednesday, March 14, 2012
Old-Fashioned Blueberry Muffins (GF)
OLD-FASHIONED BLUEBERRY MUFFINS
These are wonderful blueberry muffins – quite substantial! Blueberries are high in anti-oxidants.
21/4 cups Gluten-Free Bake Mix, (560 mL)
1 tbsp baking powder (15 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
Liquid sucralose to equal 1 cup (250 mL)
2 tbsp granulated erythritol (30 mL)
1/2 cup Low-Carb Milk, page___, (125 mL)
1/4 cup butter, melted (60 mL)
1/4 cup light-tasting olive oil (60 mL)
1 cup frozen, unsweetened blueberries (250 mL)
Preheat oven to 350°F (180°C). Spray muffin tin with nonstick cooking spray.
In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, nutmeg, cinnamon and salt.
In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, Low-Carb Milk, page___, OR equivalent, butter and olive oil; process well. Add dry ingredients and process about 1 minute. Scoop batter into muffin cups and push about 4 frozen blueberries into the tops of the muffins. Bake about 20 minutes, or until turning light brown in places and when a knife inserted in a muffin comes out clean.
Yield: 12 muffins
5.4 g protein
16.6 g fat
6.1 g net carbs
Labels: Bake Mixes Baking and Breads