Meal Type: Bread, Breakfast
Almost a meal muffins! Low Carb All Natural Double Berry Streusel-Topped Muffins are big and fluffy and a joy to enjoy! This fast and easy recipe bakes up big, bakery style LC muffins that are all natural and use either frozen or fresh berries (we used frozen) and if you are gluten free or watching your fat, just check out the substitutions. Its a recipe to keep handy for sure. Keep some frozen and pop into the microwave for a few seconds to defrost and enjoy.
1/2 cup Carb Counters™ Bakesquick™ - 1LB
1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 Large or extra large egg
1/3 cup sour cream**
2 tablespoons melted, unsalted butter
1/2 cup frozen or fresh berries (we used sliced strawberries and whole blueberries)
Preheat oven to 350°. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick™ and Sugar Not Spoonful™. For crumble topping (if desired)remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except berries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Mix berries lightly into batter and spoon into baking cups or tins. Muffin cups/ tins will be full.
Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel soft and not quite firm when lightly pressed in center. Refrigerated leftovers. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 big bakery style streusel-topped muffins.
Variations: (adds 1 net carb per muffin)For double berry Walnut Muffins, add 1/4 cup mini chopped walnuts