Carbquick Blueberry Muffins

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!


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