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Description:
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LowFat Low Carb MUFFINS!!!
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This started out as a experimental recipe and since the first batch I have also made Cinnamon Muffins! They turn out really good! For a sweeter taste I've added more Splenda.
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Ingredients:
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1c soy flour
1c blueberries
1/2 c smart balance butter
1/4c soy milk
2teaspoons baking powder
1 1/4 c splenda
1/2 c EggBeaters
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How To Prepare:
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream smart balance and 1 1/4 cup splenda until light and fluffy. Add 1/4 egg beater at a time and mix in.
Mix flour, baking powder. Add flour mixture, alternating with soy milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups garnish with splenda. Bake at 375 degrees F (190 degrees C) for 20 minutes.
These are about 6g of fat and 4g carbs each. Not bad at all! And extremely yummy!
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Number of Servings:
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8
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Carbs per serving - include all nutritional information if known:
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4
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Preparation Time:
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30
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Effort (Easy, Average, Difficult):
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Easy
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Registered: August 2009