Saturday, October 3, 2009
Warm and healthy muffins are soooo good you will be temped to eat more than one,
Just remember not to over do and count those carbs.
Muffins, Muffins, Muffins...Yes you can eat them!
Yumm,,,,,And they taste soooo good when eaten still warm from the oven?
Here are my favorites for you to try. I try to use the original recipe whenever
possible. But if you want to lower the carb count more you can by using Splenda
instead of sugar and substituting part of the flour with whole wheat, almond or soy flour.
Muffins may not rise as high when using any substitute....
Preparation Time: 10 min.
Cooking Time: 15 min.
2 cup buttermilk baking mix*
1/4 cup sugar (or Splenda)
2/3 cup milk
2 Tbs. vegetable oil, or butter, melted
1 cup fresh blueberries
Preheat oven to 400° F.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Place egg in a bowl and beat slightly.
Stir in remaining ingredients, except blueberries, just until moistened.
Fold blueberries into batter.
Divide batter evenly among cups.
Bake 15-18 minutes, until golden brown.
Carbohydrates 19.2g (less when using Splenda)
Dietary Fiber 0.7g
True carbs 18.5
*Carb count will be less when using artificial sweetener or wheat/almond flour.