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the low carb way

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Al’s Blueberry Muffins

Posted by Solitary Dancer on March 20, 2006

Blueberry Muffins

This recipe can be made with any fresh or frozen berries, and you can add as much as 1 1/2 to 2 cups of berries, if you prefer, though it will change the nutritional counts.

My particular favorite is raspberries, although they are also delicious with the more traditional blueberries. If you are using frozen berries, there is no need to defrost them — in fact, they hold their shape better during cooking if you add them to the mixture whilst still frozen. You can also add a teaspoon of cinnamon, for variation.

Ingredients:
2 cups almond flour
3 rounded tablespoons Splenda
1 rounded teaspoon baking powder
4 eggs (at room temperature)
1/2 cup butter, melted
1/2 cup heavy cream
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Directions:
Butter and line 12 large muffin pans with muffin tin liners. Preheat the oven to 350 degrees F.

In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.

Divide the mixture between the 12 muffin pans and bake for 20-25 minutes until risen, golden brown and set in the middle. Leave in the pans on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely. Makes 12.

Per serving (one muffin): 8g carbohydrates; 3g fiber; 7.25g protein; 24.8g fat; 273 calories

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