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)
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1
tbsp baking powder (15 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
3
eggs
Liquid
sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
2 tbsp granulated
erythritol (30 mL)
1/2 cup Low-Carb Milk, page___, (125 mL)
OR equivalent
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
1
serving
198.6
calories
5.4
g protein
16.6
g fat
6.1
g net carbs