I've got a great blueberry muffin recipe I want you to try. Go to your cupboard and get out the following ingredients:
- Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid)
- Sugar
- Blueberries Canned In Light Syrup (Blueberries, Water, High Fructose Corn Syrup)
- Partially Hydrogenated Soybean and/or Cottonseed Oil
- Modified Corn Starch
- Vital Wheat Gluten
- Baking Soda
- Sodium Aluminum Phosphate
- Salt
- Propylene Glycol
- Monoesters of Fatty Acids
- Mono and Diglycerides
- Corn Starch
- Maltodextrin
- Sodium Stearoyl Lactylate
- Citric Acid
- Cellulose Gum
- Xanthan Gum
- Artificial Flavor
- Modified Cream
Sometimes, I crack myself up. You want to know what else cracks me up? This: Betty Crocker Premium Muffin mixes help make your breakfast more special by using quality ingredients. If that isn't the biggest load of crap. What is quality about that ingredient list? This is a processed food to the nth degree! Friends, do not eat this or feed this to your children! There's a reason why little girls have muffin tops by the time they are in middle school and it is no laughing matter.
If you want to make blueberry muffins that are gluten-free, low-carb and sugar-free, give this recipe a try. It won't spike your blood sugar or expand your waistline. Each muffin has 9 grams of carbohydrates and 5 grams of fiber which make the effective carbs ONLY 4 GRAMS! (Compared to the 26 grams found in the Betty Crocker Wild Blueberry Muffin)
Blueberry Muffins
(Gluten-Free, Low-Carb, Sugar-Free)
(Adapted from this recipe)
Ingredients:
In a bowl, mix together the almond flour, flax meal, baking powder, salt, stevia and erythritol (sift the E to get out the lumps). In another bowl, melt butter and stir in almond milk and vanilla extract. Add liquid as well as eggs to the dry ingredients and mix with electric beaters on low for 30 seconds. Fold in blueberries. Fill 6 paper-lined muffin cups (spray with a little non-stick spray) with the batter. Bake at 350º 25 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a rack.
(Gluten-Free, Low-Carb, Sugar-Free)
(Adapted from this recipe)
Ingredients:
- 4 oz. (1c.) Homemade Almond Flour
- 2 oz. (1/2 c.) Bob’s Red Mill Organic Golden Flaxseed Meal (just flax seeds ground into a meal)
- 1 tsp. Baking Powder
- 1/8 tsp. Celtic Sea Salt
- 1/2 c. Trader Joe's Organic Frozen Wild Blueberries (not in a "light" syrup or HFCS)
- 2 Tbsp. Organic Unsalted Butter
- 1 tsp. Lemon Extract
- 1 tsp. Vanilla Extract
- 4 Tbsp. Blue Diamond Almond Breeze Unsweetened Vanilla
- 2 Organic Eggs
- 1/16-1/8th tsp. NuNaturals Pure White Stevia Extract Powder + 8 Tbsp. NOW Erythritol Granular
In a bowl, mix together the almond flour, flax meal, baking powder, salt, stevia and erythritol (sift the E to get out the lumps). In another bowl, melt butter and stir in almond milk and vanilla extract. Add liquid as well as eggs to the dry ingredients and mix with electric beaters on low for 30 seconds. Fold in blueberries. Fill 6 paper-lined muffin cups (spray with a little non-stick spray) with the batter. Bake at 350º 25 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a rack.
