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RECIPE: Low Carb Blueberry Bran Muffins

19 years ago

I made these this morning and they are really good. I don't like the strong taste of the Splenda, so perhaps next time I will cut back on it or substitute some honey. I also didn't have soy milk and used half & half instead. Loads of flavor with the added orange peel & cinnamon! Enjoy.


Blueberry Bran Muffins

2 cups fresh blueberries

1-1/2 cups all bran cereal with extra fiber(has less sugar)

1-1/2 cups plain soy milk

1 large egg

1/3 cup canola oil

3/4 cup Splenda

2 tablespoons freshly grated orange zest(colored peel)

1 teaspoon vanilla

1 cup whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon cinnamon

3/4 cups chopped pecans

Wash the blueberries, then remove the stems. Lay the berries on a paper towel to dry.

Preheat the oven to 375 degrees.

Grease your muffin tins or line them with paper liners.

In a large mixing bowl, mix together the cereal and the soy milk; soak this mixture for about 15 minutes. Stir in egg, oil, Splenda, orange zest, and vanilla.

In a separate bowl, combine the flour, baking powder, cinnamon and nuts. Gently stir in the blueberries.

All at once, add the dry ingredients to the cereal mixture. Gently stir, just until blended. Do not over-stir! Too much stirring destroys the light texture of muffins. Spoon the batter into greased or paper-lined muffin tins.

Bake the muffins for 25 minutes, until the cake tester inserted in the center of a muffin comes out clean.

Makes 18 muffins.

1 muffin:

8 g. fat, 12 g. total carb., 3 g. protein, 4 g. fiber

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