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1 1/2 c. sifted almond flour*
1/4 c. unprocessed wheat bran
1/4 c. oat flour
2 T vital wheat gluten
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 c. unsalted butter, melted
1/4 c. heavy whipping cream
1/4 c. water
1/3 c. pourable Splenda
1 T (scant) Sweet N’ Low
2 large eggs
1/2 c. blueberries
16 aluminum muffin cups
How To Prepare:
Preheat oven to 400ºF.
In a medium sized bowl combine the first eight dry ingredients. Thoroughly combine ingredients using a whisk. Make sure the wheat gluten lumps are smoothed out. Set aside.
In a separate medium sized bowl whisk the melted butter, cream, water, both sweeteners and eggs until smooth. Let stand a minute. Add the dry ingredients to the wet and stir until just blended. Add blueberries and stir just until evenly incorporated.
Distribute muffin batter evenly amongst 16 muffin cups. Do NOT use paper muffin cups! Bake until an inserted toothpick comes out clean, about 20 minutes. Allow to cool 5 minutes before removing from muffin pan.
* Sift the almond flour TWO times before measuring to remove excess nut skins in flour. It will greatly improve the muffins texture - do not omit this step.