Blueberry Muffins
Ingredients
Cooking spray
2 Tbsp. wheat (or oat) bran and 1 tablespoon soy flour, mixed together
1C soy flour
1/2 C sugar substitute (recommended: Splenda)
1 tsp. baking powder
2 eggs
1/2 C heavy cream
1/3 C club soda
1/2 C blueberries (if not sweet, sprinkle with 1 tablespoon of sugar
substitute)
Preheat oven to 375 degrees F. Spray a 6-cup muffin tin with cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking. In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.
Cook’s Note: In place of blueberries you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin, or other favorite flavors.