Friday, August 12, 2011
Recipe of the week: Blueberry Muffins
Portion control is key when you are watching your weight so I use a standard muffin tin and in the summer I also use my toaster oven. The pan holds 6 muffins so you would think that it takes a bit longer to cook but it doesn't. The toaster oven heats up fast and so in about 30 minutes, I have the muffins all done.
To keep them low carb, I use Carbquick as the base and did use the recipe on the box for this batch but you can bet I will change things up next time. I have to order the Carbquick on line because no one up here sells it but there are many stores in the south that sell it (or so it claims that on line when I Googled Carbquick stores). Can you get it where you live?
2 cups Carbquick
2/3 cup 1/2 & 1/2 (or cream)
1/3 cup Splenda
1 teaspoon baking powder
2 Tablespoon Oil
a little bit of water if needed to blend
Mix all then gently fold in 1/2 cup Blueberries. Fill muffin pan 2/3 full and bake at 350 for 15-18 minutes. Let cool for a bit before removing from pan. Enjoy.
What Blueberry recipe do you love? How about making some for your family this weekend! Have a great weekend everyone.