Meal Type: Bread, Breakfast
Low Carb All Natural Raspberry 'n cream muffins are big and fluffy and a joy to enjoy! This fast and easy recipe uses either frozen or fresh raspberries (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.
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, unsalted butter
1/2 cup frozen or fresh red raspberries
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 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 raspberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Spoon raspberries lightly into mixture 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 almost firm when lightly pressed. Keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 bakery style muffins.
Variations: (adds 1 net carb per muffin):
For Raspberry Walnut Muffins, add 1/4 cup mini chopped walnuts
For Coconut Raspberry muffins, add 1/4 cup unsweetened coconut
For Coconut Almond Muffins, add 1/4 cup sliced almonds
For Double Berry, use 1/4 cup raspberries and 1/4 cup blueberries
* The sweetening ingredient in Spoonful™ is all natural Monk Fruit
** Fat Free Sour Cream may be substituted