BLUEBERRY MUFFINS (LC)
This is a lovely blueberry muffin. It is based on my Blueberry Muffin recipe from Splendid Desserts, my very first cookbook that I wrote at the age of 35. 6.4g carbs per muffin
- Preparing Time: 10 minutes
- Total Time: 30 minutes
- Served Person: 9
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1/3 cup unsweetened almond milk
- 1 3/4 cups gluten-free xanthan gum bake mix (425 ml)
- 1 tbsp baking powder (15 ml)
- 1/2 tsp salt (2 ml)
- 3 tbsp butter (45 ml)
- 1/2 cup equivalent sucralose liquid or splenda granular
- 1/4 cup granulated erythritol swerve (60 ml)
- 1 tsp vanilla extract (5 ml)
- 3/4 cup frozen or fresh unsweetened blueberries (175 ml)
- 1/2 tsp nutmeg (2 ml)
- 1/2 tsp cinnamon
- Carbohydrate 2.01412055555556 g
- Cholesterol 1.63333333333333 mg
- Fat 0.360228888888889 g
- Fiber 0.0383499988979763 g
- Protein 1.354465 g
- Saturated Fat 0.224015833333333 g
- Serving Size 1 1 Serving (41g)
- Sodium 42.8822222222222 mg
- Sugar 1.97577055665758 g
- Trans Fat 0.0187946111111111 g
- Calories 17 calories
Preheat oven to 375°F In medium bowl, combine Gluten-Free Bake Mix, baking powder, spices and salt. In food processor, process butter and eggs. Add liquid sucralose OR SPLENDA® Granular, Almond Milk, erythritol and vanilla extract. Add dry ingredients and process until thickened. Stir in blueberries. Pour batter into greased muffin pan. Bake 20 minutes or until a knife inserted in muffin comes out clean. Pour batter into greased muffin pan. Bake 20 minutes or until a knife inserted in muffin comes out clean.
