Blueberry Cer-co Muffins

Submitted by Shelleyg on Wed, 05/07/2008 - 20:17.

Summary

Yield
Source	Shelley
Prep Time	10 minutes
Low Carb Recipes	Breads

Description

I've hit upon what I think, is a pretty good *old fashion* tasting blueberry muffin. I use a combination of Maggie's dry cereal mix and Coconut flour, (Cer-co) and the texture is actually pretty good as well, IMO. This makes 2 servings.

Ingredients

2 T maggie's cereal
2 T coconut flour
1 T Vital Wheat Gluten
1 t Baking Powder
1⁄2 t stevia plus
1 T erythitol
1⁄4 c egg beaters
1 T light olive oil
6 drp liquid splenda
3 T sf vanilla syrup

Instructions

Mix dry ingredients together and set aside: Maggie's cereal (dry), coconut flour, vital wheat gluten, baking powder, SteviaPlus and erythritol.

Low Carb Blueberry Muffins Baked in Silicon Muffin Pan Mix wet ingredients together: Egg beaters (I use this for liquid volume; you can use 1 egg, well beaten), Olive Oil
1 tsp almond extract...very important! This is what gives the *old fashion taste*., liquid splenda, SF vanilla syrup (I use DaVinci's), + 1T water

Add liquid to dry ingredients and stir until well mixed. Add in:

1/4 C frozen blueberries, thawed in microwave PLUS the juice of the berries. Fold berries in gently.

Spray 2 pyrex ramakins or one, 2 cup glass measuring cup with butter flavored Pam/cooking spray.

Microwave 90 -120 seconds on high. Time may vary per your MW oven.

If you bake them in the pyrex ramakins, they are a little flatter, and look like a little mini blueberry breakfast cake.
I've also used lemon extract for the lemon-blueberry taste, but to me, the almond extract makes the muffins taste more like a grandma's old fashioned bb muffin.

I tripled the recipe this morning and baked them in my silicon muffin pan in the MW. Again, timing was an issue, but to the best that I can tell, I cooked them for 3 min; rotate the pan 1/4 turn and cook another 3 min; rotate again, and go another 2-3 min. They will lightly spring back when done when you touch them.