Thursday, January 21, 2010

Low Carb Recipe - Blueberry Muffins

I'm rather tickled. I played around in the kitchen and came up with this recipe for blueberry muffins. They turned out great, and they are only 2 carbs each!


4 eggs
1/4 cup butter, melted
1 tbsp. granulated Splenda
2 tbsp. whipping cream
1/3 cup almond flour
1/4 cup fresh blueberries

Whisk the eggs, butter, and whipping cream. Sift in the almond flour and Splenda. Fold in the blueberries. Spray a six cup muffin pan with Pam. Pour the batter into the cups. (I found it simpler to pour the batter into a large measuring cup and then pour it into the muffin pan cups. The spout helped to pour the mix neatly.) Bake at 400 degrees for about 25 minutes. Start watching the muffins at 15 minutes and adjust as needed. Bake the muffins until the are browned, but not burned.

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