Low Carb Blueberry Muffins
- Vegetable oil cooking spray
- 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
- 1 cup soy flour
- 1/2 cup sugar substitute (recommended: Splenda)
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup heavy cream
- 1/3 cup club soda
- 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)
Preheat oven to 375 degrees F.
Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.