My husband asked for some muffins for breakfast today. We’re both kind of burned out on eggs this week. No pumpkin in the house, so the only thing I had on hand to flavor them (other than extracts) was the tail end of a bag of Sam’s Club Daily Chef dried wild blueberries in my freezer. A carry over hubby purchase from eons ago I’m glad to get rid of once and for all. They use sugar in the processing of their dried blueberries, so using them would effectively double the carb count. I decided to go ahead and splurge and make the muffins for the hubby anyway as I sure didn’t want to go to the store at 7am just to get fresh berries. I am posting nutritional number for regular, no-sugar-added wild blueberries so this recipe will make sense for you.
But I digress. These were created from the batter for an old Flax-Whey Protein Pancake recipe of mine. And I discovered, much to my surprise, that batter makes lovely muffins as well! As these use predominantly golden flax meal, their carb count (using fresh berries, of course) is quite low. And they were DELICIOUS! These are not suitable until you get to Phase 2 Atkins and reach the berries level of carb re-introduction.
Many more simple, tasty low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations. Volume 9, due out in October, has mostly my recipes once again.
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1½ c. golden flax meal
2 T. Resistant Wheat Starch (I order at Netrition.com)
½c. plain whey protein powder (I use NOW brand)
Dash salt (2 shakes of the shaker)
4 T. granular Splenda (or sweetener of choice)
1 pkt. stevia (or 1 T. erythritol)
1/4 tsp. glucomannan powder
1 c. tap water
2 large eggs, beaten
2 T. unsalted butter, melted
3 oz. frozen wild blueberries (smaller than regular blueberries), or regular berries
VARIATION: Use ½ c. chopped fresh strawberries or fresh raspberries, which will lower carb count a bit.
DIRECTIONS: Preheat oven to 350º. Lightly oil the six wells of a non-stick large muffin pan. If you don’t have one, use a regular muffin pan and oil all 12 wells. In a medium mixing bowl, measure out all dry ingredients and stir will to blend evenly. Add 2 eggs to the bowl and beat. Add water and melted butter and stir well. Add blueberries and blend again. You will have enough batter to spoon about ½ cup batter into each slot. If using a regular pan, use about 1/4 c. batter in each slot. Even out the batter as needed to achieve equal batter height. Pop into 350º oven. Bake large muffins for about 20 minutes for light golden as shown in photo above. Probably only takes 15 minutes in smaller slot pan. Remove and serve with butter.
NUTRITIONAL INFO: Makes 6 large muffins, each contains:
412 cals, 30g fat, 22.3g carbs, 18.4g fiber, 3.9g NET CARBS, 19.4g protein, 244 mg sodium