Quick to mix. Quick to bake. Quick via Carbquick. Only 3.5 net carbs each!

• 1 C Carbquick
• 1/4 – 1/2 C Water
• 1/4 C Heavy Whipping Cream
• 1/3 + 1 T Xylitol
• 1/2 tsp Baking Powder, aluminum free
• 1 tsp Vanilla
• 1 T Vegetable Oil
• 1 Egg
• 1/2 C Blueberries (I used frozen)

Preheat oven to 400°. Line 6 muffin tin with liners.

Mix dry ingredients first. Add remaining ingredients, except the Blueberries and the extra tablespoon of xylitol. Use enough water to make the consistency correct for muffins. I needed closer to 1/2 C. Do not over-mix. Stir in blueberries, mixing by hand. Fill 6 muffin liners. I used a pampered chef large scoop. Each tin got 2 scoops. Sprinkle remaining tablespoon of xylitol over the muffins.

Bake for 14-16 minutes or until done, and tops are golden brown. Let cool and enjoy!