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the low carb way

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Blueberry Custard Muffins

Posted by Solitary Dancer on May 12, 2008

Blueberry Custard Muffins

Recipe By: Judi, modified from Adelaide Daniels WW Cookery 1972
12 servings

blueberry INGREDIENTS:

1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 cup Splenda — divided
1 1/2 cups blueberries
6 whole large eggs — slightly beaten
1 tbs vanilla extract
1 1/2 cups Whipping Cream
1 1/2 cups water
3/8 tsp ground nutmeg

DIRECTIONS:

Combine spices and half of sweetener, sprinkle over blueberries, toss lightly to blend.

Spoon into a buttered or Pam sprayed muffin pan, distributing evenly.

Combine egg, vanilla, cream, water and remaining sweetener; beat for 1 minute;

Pour over blueberries; sprinkle with nutmeg.

Bake uncovered at 325°F-160°C for about up to 45 minutes, until set (need to watch the timing, dependent on oven).

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.0% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.

 

photo credit: Wikimedia

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