"Food is an important part of a balanced diet."--Fran Lebowitz

Low Carb Blueberry Muffins Jubilee Recipe

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This recipe for Low Carb Blueberry Muffins Jubilee, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Graff
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. Cream Cheese (Soft)
5 Eggs
15 Packets Splenda sugar substitute
2 tsp. Vanilla
1-1/2 C. Almond Meal
1 C. Unprocessed Wheat Bran or Flax Meal
1 tsp. Baking Powder
1 C. Whole (Fresh or Frozen) Blueberries

Directions:
Directions:
Preheat oven to 325 F. Grease a 12-cup muffin pan. You can also use muffin liners. Put cream cheese and two eggs in the bowl of an electric mixer. Beat until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On low speed, stir in the rest of the ingredients except the blueberries. Add a tablespoon of Wheat Gluten if you have it (helps make muffins rise better). When mixture is well blended, stir in the blueberries. Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 30 minutes or until done. These muffins freeze well.

Personal Notes:
Personal Notes:
These muffins really are good. We might as well start practicing for our future Type II diabetes :)

 

 

 

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