Low Carb Blueberry Muffins

Ingredients:

• 2 tbsp. wheat (or oat) bran and 1 tbsp. soy flour, mix
• 1 cup soy flour
• 0.5 cups sweetener (recommended: Splenda)
• 1 teaspoon baking powder
• 2 eggs
• 0.5 cups heavy cream
• 1/3 cup sparkling water
• 0.5 cup blueberries (if unsweetened, sprinkle with 1 tbsp. sweetener)

Preparation:

1. Preheat oven to 190°C.
2. Spray a 6-cup metal muffin pan with vegetable oil. Sprinkle the pan evenly with the wheat bran and soy flour mixture, completely coating the sides of the wells; this will prevent the batter from sticking.
3. In a bowl, whisk together all the remaining ingredients except the blueberries until thoroughly combined. Then fold in the blueberries and evenly fill a muffin tin with the batter. Place on the middle rack of the oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool before refrigerating. Serve the muffins warm with butter or cooled with cream cheese frosting.
   
   

   Note

   
   Instead of blueberries, you can use raspberries, blackberries, banana extract and walnuts, lemon or almond extract and poppy seeds, cranberries, pumpkin or other favorite fillings.