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Old 05-26-2013, 03:02 PM   #1
Tweaker Geek
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Blueberry Muffins

I had a craving for some blueberry muffins today and have several low carb recipes. However, there is one recipe that I used to make in my high carb days that I've never tried so today was the day to low carb it - the muffins are perfect and taste exactly like the previous ones I made. I'll probably be using this recipe exclusively from here on.

Blueberry Muffins

3 cups Carbalose flour mix
3 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened (1 1/2 sticks)
1/2 cup Erythritol, powdered
1/2 cup Xylitol, powdered
12 drops EZ-Sweetz
1/8 tsp. stevia
3 eggs
3/4 cup Calorie Countdown milk
1 1/2 tsp. vanilla extract
1 1/2 cups frozen blueberries

In small bowl, mix flour, baking powder and salt. Set aside.

In large bowl, cream together butter and sweeteners. Add the eggs, one at a time and beat well. Mix in the milk and vanilla. Add the dry ingredients, mix till moistened but don't overmix the batter. Fold in the blueberries.
Using ice cream scoop, fill 18 muffin cups then sprinkle topping ingredients over each muffin.

Topping: 2 Tb. Erythritol, granular, 1/2 tsp. freshly grated nutmeg.

Making 18 muffins these come out to about 4 carbs each. (3.6)


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Old 05-26-2013, 04:42 PM   #2
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They look awesome. So.......why can't I enlarge your pictures?
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Old 05-26-2013, 06:17 PM   #3
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They sure do look pretty TG. I'm not eating wheat anymore so I'd have to use other flours. I haven't made any blueberry muffins since I ditched wheat. Must go back through my BB Muffin recipes and see what I can come up with.
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Old 05-26-2013, 06:20 PM   #4
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Quote:
Originally Posted by buttoni View Post
They sure do look pretty TG. I'm not eating wheat anymore so I'd have to use other flours. I haven't made any blueberry muffins since I ditched wheat. Must go back through my BB Muffin recipes and see what I can come up with.
I'm with Buttoni. These look amazing, but I don't eat wheat. Do you have a version that is wheat-free please?

Tracy
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Old 05-26-2013, 06:40 PM   #5
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Looks utterly delicious dear Tweaker.

Yum.....
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Old 05-26-2013, 08:08 PM   #6
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Esther - I don't know why the pics won't enlarge, I must have done something wrong. I'm going to try them again, the second one shows the texture/crumb and I would like that to be clearer. Here goes:




Peggy, Tracy - thanks. Tracy, I don't have a wheat free version because I use the Carbalose blend a lot in baking when I'm converting a recipe. I think you could try just almond flour in place of the Carbalose mix though.

Barbo - they are yummo! Thank you.
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Old 05-26-2013, 08:11 PM   #7
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It worked - yay!
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Old 05-26-2013, 08:14 PM   #8
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It worked - yay!
It did. They look great!

I'll try the almond flour too.

Thanks

Tracy
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Old 05-26-2013, 08:21 PM   #9
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It worked - yay!

Whoops, double post!
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Old 05-27-2013, 07:50 AM   #10
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What is the Carbalose blend? Kevin's mix or straight carbalose from the bag?

I have a similar recipe with Carbalose, but it uses sour cream.

Last edited by drjlocarb; 05-27-2013 at 08:00 AM..
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Old 05-27-2013, 05:24 PM   #11
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Drjlo - It is Kevin's mix.
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Old 05-28-2013, 05:58 AM   #12
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TG-can you share the recipe you are using for the carbalose blend since not sugar is no longer available? I think I have located the right recipe but not sure-thanks for your help! the muffins look amazing! thanks for sharing!
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Old 05-28-2013, 06:36 PM   #13
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Jeanne - I still have some Thick-It-Up that I use in place of not/Sugar - I use 3 Tb. when I make the flour mix but I have used xanthan gum in a pinch.

The recipe is;
Carbalose LC Cake and Cookie Flour Mix

4 cups Carbalose flour
2 cups wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup high maize resistant corn starch
3 tsp. of xanthan gum or 3 Tb. Thick It-Up

This mix yields 8 to 9 cups
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Old 05-28-2013, 07:05 PM   #14
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Tweaker thanks for the info-I will use the xanthan gum since it is what I have-those muffins are calling my name--now to obtain some resistant corn starch.
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Old 05-29-2013, 08:52 AM   #15
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I hope you like them, Jeanne. Come back and post your results for us too.
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Old 06-09-2014, 07:36 AM   #16
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Tweaker,

Do you have a temp and time to bake these?
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Old 06-11-2014, 11:05 PM   #17
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How do you use the Carbalose cake and cookie mix?
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Old 06-12-2014, 08:41 PM   #18
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drjlo - I think I bake them at 350 for about 25 minutes. I can't believe that I never posted a temp and time, thanks for catching that.

I just checked my written recipe and I don't have it on there either!
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Old 06-12-2014, 08:45 PM   #19
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GrammyG - I use it in recipes calling for all-purpose flour, just use the Carbalose blend in place of regular flour.
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Old 06-15-2014, 12:21 PM   #20
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Thanks Tweaker.

Thay was my guess but I wanted to be sure.
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