Meal Type: Bread, Breakfast
These all natural Bakesquick™ Bakery Style Muffins are so showy and so delicious, you'll want to keep them in the freezer for guests, quick breakfasts and low carb dessert times. Recipe makes 6 oversized "bakery-type" muffins.
"We made blueberry muffins with Bakesquick yesterday, with streusel topping (a little Bakesquick, a little Sugar-Not, a little butter, all cut together with a pastry blender. Yummiest streusel topping ever!" -C H, California
1 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 butter
1/2 cup frozen blueberries, defrosted and drained (or fresh blueberries)
Preheat oven to 350°. Spray a 6 tin muffin pan with non-stick coating.
In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add all other ingredients except blueberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended. With spoon, carefully fold blueberries into bowl mixture and spoon into muffin tins. Muffin tins will be full.
Sprinkle crumbled topping over muffins and bake for 18-20 minutes - until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. Enjoy! 5 net carbs per muffin.
Variations:Blueberry Walnut Muffins; Add 1/4 cup small chopped walnut pieces