Quick to mix. Quick to bake. Quick via Carbquick. Only 3.5 net carbs each!
- 1 C Carbquick
- 1/4 – 1/2 C Water
- 1/4 C Heavy Whipping Cream
- 1/3 + 1 T Xylitol
- 1/2 tsp Baking Powder, aluminum free
- 1 tsp Vanilla
- 1 T Vegetable Oil
- 1 Egg
- 1/2 C Blueberries (I used frozen)
Preheat oven to 400°. Line 6 muffin tin with liners.
Mix dry ingredients first. Add remaining ingredients, except the Blueberries and the extra tablespoon of xylitol. Use enough water to make the consistency correct for muffins. I needed closer to 1/2 C. Do not over-mix. Stir in blueberries, mixing by hand. Fill 6 muffin liners. I used a pampered chef large scoop. Each tin got 2 scoops. Sprinkle remaining tablespoon of xylitol over the muffins.
Bake for 14-16 minutes or until done, and tops are golden brown. Let cool and enjoy!
