| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil cooking spray
- 2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
- 1 cup soy flour
- 1/2 cup sugar substitute (recommended: Splenda)
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup heavy cream
- 1/3 cup club soda
- 1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)
Instructions
- Preheat oven to 375 degrees F.
- Spray a 6-cup muffin tin with vegetable oil 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.
Nutrition Facts
| Calories | 177 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 4 grams |
Reviews
I this is a good recipe, but soy flour isn’t my favorite. I use almond flour instead. But since almond flour is more absorbent than soy, I increase the flour a little and decrease the heavy cream and soda water a bit. I also add about a Tbsp of psyllium husk powder to make the muffins hold together better.
Not low carb! Where are the macros?
Low carb? Um.. these are far from low carb.
25 carbs per serving is NOT low carb.
these muffins were delicious! i added baking soda and i used pumpkin, almond extract, pumpkin pie spice and ginger…..they turned out great…the only thing is they deflated a bit after they cooled down
This was my first time baking with Soy Flour. I really like the nutritional value these muffins give. However, the texture is less than desirable. They have an egg consistancy and flavor. I will keep these muffins for my husband and I to eat, but wont be serving them to the guests that they were originally intended for.
delish! better than another recipe for low carb i’ve tried.
I believe I followed the directions, but my blueberries sunk to the bottom of the muffins. So the desired taste wasn’t there. Oh well.
These were OK but I prefer the New Hope Mills mix with only 2 net carbs. And they keep well. I’d only make these if I ran out of the mix.
I made these, I added vanilla, very easy to make, available ingredients, no pre-prepared mixes or expensive stuff. they were more delicious fresh than later, because ALL low carb baked goods become dry later and need something like butter or cheese for smooth swallowing..
I still like this recipe, healthy muffins, will satisfy my cravings, can make them from scratch. if you are on low carb lifestyle, soy flour is a must in your kitchen.. I love all Stella’s recipes, they all easy and tasty and made from natural ingredients.
I still like this recipe, healthy muffins, will satisfy my cravings, can make them from scratch. if you are on low carb lifestyle, soy flour is a must in your kitchen.. I love all Stella’s recipes, they all easy and tasty and made from natural ingredients.