Blueberry muffins-low carb (recipe)
| Blueberry muffins-low carb (recipe) | |
|---|---|
| Name | Blueberry muffins-low carb |
| Ingredients | Splenda granular • Baking powder • Eggs • Heavy cream • Milk • Strawberries • Dried cranberries • Splenda sugar substitute |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.416666666 |
| Keto friendliness | Keto friendly |
| Calories | 105 |
| Fat | 9.2 |
| Protein | 2.9 |
| Carbohydrate | 3.9 |
| Fiber | 0.6 |
| Net carbohydrates | 3.3 |
| Sugar | 1.4 |
| Saturated fat | 5.1 |
| Cholesterol (mg) | 97.7 |
| Sodium | 94.3 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Blueberry muffins-low carb (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 375 degrees F.
- Spray a 6-cup muffin tin with vegetable oil cooking spray.
- Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
- In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
- Then fold in the blueberries and fill the 6 muffins cups evenly with the batter.
- Place on the center rack of the oven and bakefor 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.
- Serve warm with butter or cold with cream cheese.
Food tags
Breads,, Oven
Blueberry muffins-low carb (recipe) details
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
