BLUEBERRY SOUR CREAM MUFFINS WITH CREAMY LEMON GLAZE
Delicious muffins chock-full of juicy blueberries! The delicious Creamy Lemon Glaze takes these blueberry muffins to another level of yum! You cannot tell that they are low-carb. Follow instructions for the Keto Bake Mix ( you need a little more), but it is a cup-for-cup substitute for the Grain-Free Bake Mix. All of the bake mixes will produce nice results.
My preference is for the Gluten-Free Bake Mix 2, and I always have some sitting in my pantry in a sealed plastic container. I make up 3x the amount, so that I don't have to constantly be putting it together. You can make more batches, if you do a lot of baking, but I find this works for me. The beauty of having a bake mix that you assemble yourself and have on hand, is that you can now find high-carb recipes on Pinterest, say, and you can create your own low-carb version with confidence. It is a lot of fun, not to mention that you can now recreate your own favorite recipes from the past with ease. You don't have to be spoon fed by low-carb bloggers. You can once again be creative in your own right, as I know you are!
INGREDIENTS: 
2 eggs
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup granulated sweetener of choice (60 mL)
1 cup sour cream (250 mL)
1/3
cup olive oil (75 mL)
11/2 tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)
21/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (560 mL)
1 tsp baking powder (5 mL)
1/4
tsp baking soda (1 mL)
1 lemon, zested
2 cups frozen blueberries (500 mL)
2 tbsp Gluten-Free Bake Mix 2, OR alternative (30 mL)
Creamy Lemon Glaze:
1/4
cup vanilla whey protein powder (60 mL)
1/4
cup powdered sweetener of choice (60 mL)
3 tbsp whipping cream (45 mL)
2 tbsp whole milk powder (30 mL)
2 to 3 tbsp lemon juice (30 - 45 mL)
INSTRUCTIONS:
Preheat the oven to 425°F (220°C). Grease 12-cup muffin pan.
In mixer bowl, beat eggs, liquid sweetener and granulated sweetener. Add sour cream, olive oil, gelatin and vanilla extract; beat until combine.
In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and baking soda. Add dry ingredients to wet ingredients and mix. Stir in lemon zest.
In another medium bowl, combine blueberries and Gluten-Free Bake Mix 2. Stir in frozen blueberry mix. Pour into prepared pan. Bake muffins 5 minutes. Reduce heat to 375°F (190°C) and bake a further 13 to 15 minutes. Let cool in the pan 10 minutes. Remove muffins and allow to cool completely. Drizzle glaze over the muffins.
Creamy Lemon Glaze: In cereal bowl, combine vanilla whey protein
powder, powdered sweetener, OR alternative and milk powder. Stir in whipping cream and lemon juice.
Yield: 12 servings
1
serving/without glaze
231.5/207.3
calories
7.3/5.6
g protein
18.0/16.4
g fat
0.9/0.9 g fiber
8.6/8.1
g net carbs
😎Team
books: Amongfriends.us/WorldsBestLowCarbCookbooks