JIFFY BLUEBERRY
MUFFINS
Delicious, moist, fluffy muffins made in
a jiffy. Be sure to give the variation a
try as well. Sometime when I feel creative I'll make this again and take a nice pic of the trifle all dressed up! (Jen)
5 tbsp Gluten-Free Bake Mix 1, OR (75 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
1 egg
2 tbsp granulated
erythritol (30 mL)
2 tbsp heavy cream, OR LC Milk,
(30 mL)
Low-Carb Milk, page 282, LCAF, volume-2
Liquid sucralose to equal 2
tsp (10 mL)
SPLENDA® Granular
1 tsp olive oil (5 mL)
1/2 tsp vanilla extract (2 mL)
2 tbsp frozen unsweetened
blueberries (30 mL)
In small bowl, combine
Gluten-Free Bake Mix, OR Gluten-Free Bake Mix 2, baking powder and salt. In another small bowl, whisk egg with fork
and whisk in erythritol, heavy cream, Liquid sucralose, OR SPLENDA® Granular, olive oil and vanilla extract. Add to dry ingredients and whisk well with
fork. Stir in blueberries. Pour into two greased ramekins. Nuke approximately 1 minute and 10 seconds,
or until top springs back when touched.
Yield: 2 muffins
1
muffin
189.8
calories
6.3
g protein
15.2
g fat
5.6
g carbs
Variation: Jiffy Blueberry Trifle: This seriously
tastes like a little piece of trifle heaven.
While the cake-like muffin is still warm, sprinkle with 1 to 2 tbsp (15
to 30 mL) heavy cream, OR Low-Carb Milk, page 282, Low-Carbing Among Friends, Volume-2,
OR page 18, Low-Carbing Among Friends, Volume-1. Now sprinkle some semi-defrosted blueberries
all around the plate and over the muffin.
(1 serving of 2 based on using 1 tbsp (15 mL) cream and 2 tbsp (30 mL)
extra blueberries for trifle: 244.8 calories; 6.7 g protein; 20.1 g fat; 7.8 g
carbs)
Helpful Hint: My microwave
oven is a Panasonic Inverter – 1200 Watts.
Your cooking times might vary based on the wattage of your microwave
oven.