Lowcarbatkinsblueberrymuffins Recipes
LOW CARB ATKINS BLUEBERRY MUFFINS
Slightly adapted from the Food Network's "Low Carb and Loving It". Recipe is posted using regular milk in order to get nutrition info-using low-carb milk will lower net carbs per muffin by about 1.
Provided by cookin from scratch
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Spray a muffin tin with vegetable oil cooking spray.
- In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.
- Fold in the blueberries and fill the muffins cups evenly with the batter.
- Place on the center rack of the oven and bake for 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.
- Notes: Adding wheat gluten will make the muffins fluffier and help them stick together better, but the recipe works without it.
- I also made these substituting flavored Splenda syrup for the club soda and powdered Splenda, with good results.
Nutrition Facts : Calories 102.5, Fat 5, SaturatedFat 1.1, Cholesterol 71.5, Sodium 97.4, Carbohydrate 7.4, Fiber 0.3, Sugar 2.4, Protein 8.3
LOW CARB BLUEBERRY MUFFINS
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 bake for 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.
Nutrition Facts : Calories 177 calorie, Fat 12 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 4 grams
LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
LOW CARB BLUEBERRY MUFFINS
Make and share this Low Carb Blueberry Muffins recipe from Food.com.
Provided by Vicki Gaiya
Categories Dessert
Time 35m
Yield 12 muffins, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Makes 12 muffins.
- Melt coconut in microwave.
- Spray silicone muffin pan. Heart shaped muffins are particularly pretty.
- With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread.
- Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough.
- Bake for about 20 minutes. Cool before eating.
Nutrition Facts : Calories 137.7, Fat 11, SaturatedFat 1.9, Sodium 89.4, Carbohydrate 6.6, Fiber 2.5, Sugar 3.3, Protein 5.2
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