I made these muffins with my Flour Mix, ground flax seed and Greek yogurt. The yogurt keeps them moist and adds a nice tang to the flavor. The texture of these muffins came out perfect, not too fluffy and not too dense. There are million different ways to flavor muffins, get creative and see how many you can come up with. :)
This recipe makes 12 muffins. With 6 carbs each.
- 1-1/4 cups of my Low Carb Flour Mix
- 1/2 cup ground flax seed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp guar gum or xanthan gum (optional)
- 1/2 cup Erythritol
- 1/2 cup Splenda
- 1/3 cup half & half
- 1/2 cup Greek yogurt
- 1/3 cup light olive oil or butter
- 2 eggs
- 1 tsp vanilla
- 1 cup fresh or frozen thawed blueberries
- 1/2 cup chopped walnuts or pecans
- 2 tbls Erythritol
- 1 tsp cinnamon
In a large mixing bowl combine Flour Mix, ground flax, baking powder, baking soda, salt, sweetener and guar gum or xanthan gum. In a separate bowl stir together the yogurt, eggs, half & half, oil or butter and vanilla just until well blended. Gently fold in your blueberries. Spoon batter into a prepared 12 count muffin tin, filling 3/4 full. Combine the 2 tbls of Erythritol and cinnamon and sprinkle over each muffin then top with the chopped nuts.
Bake in a 375 degree oven for 18-20 minutes or until golden brown. Let cool for minutes then loosen and remove the muffins. These are so good with a morning cup of coffee. Enjoy!