I had some freeze-dried blueberries to use up in my pantry so I tried my hand at a blueberry muffin for breakfast today. Originally, I did this as a loaf bread, but it rose so little, I decided to switch to a muffin so they would look nicer. 🙂 They had a real good flavor and were very moist and pretty light. This are not acceptable until the grains rung of OWL when you are nearing goal weight.
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½ c. golden flax meal
½ c. Jennifer Eloff Vital Ultimate Bake Mix made with oat flour
1 tsp. baking powder
½ tsp. baking soda
6 T. Splenda, granular
1 pkt. stevia powder
2 eggs, beaten
½ c. water
2 T. coconut oil
1 tsp. vanilla
¾ c. freeze-dried, frozen or fresh blueberries
DIRECTIONS: Preheat oven to 350º and place 8 paper liners into a muffin tin. Measure dry ingredients into mixing bowl. Beat in eggs, water, coconut oil and vanilla. Beat batter about a minute until it is smooth. Gently fold in berries and using a spoon or 2T. measuring cup, carefully fill the paper cups evenly. They will be about 3/4 full with batter. Pop into preheated oven and bake for about 20 minutes. You can also do this in a greased loaf pan (won’t rise much though) and if done as a loaf, bake for about 25 minutes or until center springs back when touched. Slice into 8 slices. Serve warm.
NUTRITIONAL INFO: Makes 8 slices or 8 muffins, each contains:
9.56 g fat
7.18 g carbs, 2.84 g fiber, 4.34 g NET CARBS
5.2 g protein
160 mg sodium