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Reviews Date of last review
Thu March 24, 2005
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Description: You can leave the dried berries out of this recipe with good results, lowering carbs by 2 per muffin, or you could substitute 1/3 cup dried chopped apricots, available in unsweetened form almost everywhere, for the same carb count.

The spice blend flavored sugar free syrup from Davinci Gournmet is FABULOUS in recipes like this one. This is one of those flavors that I was initially a little hesitant about trying, but I was pleasantly surprised by how much I liked it.

These muffins freeze and thaw well.
Ingredients: 1/2 cup oil
1/2 cup sour cream
6 Tb. Fiberfit sweetened soluble fiber
3 eggs
16 oz. can plain pumpkin
1 cup \"Spice Blend\" Sugar Free Syrup (or use vanilla syrup and add 1 tsp. cinnamon, scant 1/2 tsp. freshly grated nutmeg, and 1/4 tsp. ginger - or vary flavors as you wish and use any flavor that sounds good to YOU!)
2-1/2 cups low carb bake mix
1-1/2 cups unsweetened grated coconut
1/2 cup dried unsweetened blueberries (optional)
1 cup chopped walnuts
How To Prepare: Simply whisk ingredients together in the order listed. Divide between 24 well-greased or foil-lined muffin tins (or better yet, use a silicone pan to which NOTHING can stick) and bake for 30-35 minutes at 350 F.

Per muffin using Truly Low Carb Bake Mix recipe: 170 cal, 13 g fat (3 g sat.), 8 g carb (3 g fiber), 6 g protein

Per muffin using Atkins Bake Mix: 168 cal, 12 g fat (2 g sat.), 6 g carb (3 g fiber), 9 g protein
Number of Servings: 24
Carbs per serving - include all nutritional information if known: 8 or 6
Preparation Time: 10 minutes
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
Posts: 10
Registered: February 2004
Location: Colorado

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