Low Carb Blueberry Muffins

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This was my first time baking with Soy Flour. I really like the nutritional value these muffins give. However, the texture is less than desirable. They have an egg consistancy and flavor. I will keep these muffins for my husband and I to eat, but wont be serving them to the guests that they were originally intended for.

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delish! better than another recipe for low carb i've tried.

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I believe I followed the directions, but my blueberries sunk to the bottom of the muffins. So the desired taste wasn't there. Oh well.

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These were OK but I prefer the New Hope Mills mix with only 2 net carbs. And they keep well. I'd only make these if I ran out of the mix.

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I made these, I added vanilla, very easy to make, available ingredients, no pre-prepared mixes or expensive stuff. they were more delicious fresh than later, because ALL low carb baked goods become dry later and need something like butter or cheese for smooth swallowing..
I still like this recipe, healthy muffins, will satisfy my cravings, can make them from scratch. if you are on low carb lifestyle, soy flour is a must in your kitchen.. I love all Stella's recipes, they all easy and tasty and made from natural ingredients.

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These muffins are excellent with the following additions:

1 The recipe is incorrect in saying it makes 6 muffins. It makes 12 regular size muffins
2 I also added the following for better flavor:

1t. Vanilla extract
1t. Lemon Extract
1/4 t. Salt
1/4 t. Baking soda
Grated zest from 1/2 lemon

I also used paper muffin cups and instead of coating the muffin cups with the bran flakes, I just added the 3T Oat Flour (instead of Bran directly into the recipe.

Comes out great! -Maybe the recipe said it made 6 muffins because they used the giant muffin pan?

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These muffins were ok. The batter was very thick and tasted a little flat. They baked evenly and browned great on top. They should be eaten straight out of the oven slathered with butter. I did not find them to have an aftertaste but I would cut back on the sweetener and add a pinch of salt to bring out flavor. I think I will experiment with modifying the recipe some.

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Makes 8 muffin tops.
Very good flavor and texture.
I substituted diet ginger ale for the club soda and it worked great.
I ran the carb count through a recipe builder and came up with net carbs of 5.5, wo hoo!

Next time I will add 1-2 tbsp of lemon juice and some lemon rind to really pop the flavor.

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We added a little unsweetened applesauce and used half a bag of frozen mixed berries (chopped. We baked them 5 minutes longer and they came out golden brown. I quickly ate two warm with butter. Definitely satisfied my breakfast carb craving!!

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Just started to 'Low Carb' it and was looking for something a little more filling instead of eggs for breakfast. These were ABSOLUTELY EXCELLENT!! Not having a 6 cup muffin pan, I used my silicone baking cups in the toaster oven (on a baking sheet and skipped the oat bran dusting and just sprayed the cups. They baked perfectly and popped out without a problem. Highly recommended!