Low Carb / Gluten Free Blueberry Muffins

This recipe is for all my low carb and/or gluten free friends out there. If you are both, then this is the recipe for you. I have adapted another low carb recipe to fit my own purposes and I believe you will like it as well.

Normally, I do not like soy flour. In this recipe however, it works. The muffins come out tender and delicious. My husband even likes them.

Without further ado, here's the recipe. Give it a try and let me know what you think.

Blueberry Muffins

Total Time:  40 mins

Prep Time:  15 mins

Cook Time:  20 mins

Makes: 12 muffins

Ingredients:

• 2 cups soy flour
• ½ cup xylitol
• 1 tsp baking powder
• 2/3 cup sparkling mineral water
• ¾ cup water
• ¼ cup heavy cream
• 4 large eggs
• 1 tsp vanilla extract (I've used almond extract here with equally good results)
• ½ tsp xantham gum
• 1 cup fresh blueberries

Method:

1.       Preheat oven to 375 F.

2.       Spray muffin tin with vegetable oil cooking spray. Alternatively, you could use muffin liners.

3.       In a bowl using a wire whisk, mix all ingredients, except the blueberries, until well blended.

4.       Fold in the blueberries and fill the muffin cups evenly with the batter.

5.       Place on the center rack of the oven and bake for approximately 20-25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.

6.       Remove from the oven and let cool before refrigerating.

I freeze mine and have as snacks throughout the week. Bon Appétit!

Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories		123.6
Total Fat		3.6 g
	Saturated Fat	1.7 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	1.2 g
Cholesterol		68.8 mg
Sodium		70.6 mg
Potassium		435.1 mg
Total Carbohydrate		8.5 g
	Dietary Fiber	3.2 g
	Sugars	4.7 g
Protein		10.1 g