Breakfast

Low Carb Raspberry/Blueberry Muffins is for Breakfast, Snack.

Low Carb Raspberry/Blueberry Muffins takes 15 minutes to prepare.

Low Carb Raspberry/Blueberry Muffins takes 18 minutes to cook.

Low Carb Raspberry/Blueberry Muffins makes 24 servings.

The ingredients for Low Carb Raspberry/Blueberry Muffins are:

PAM Butter-flavored Spray
2 tbs Ground Flax Seed
1 c plus 1 tbs Atkin's Bake Mix or Soy Flour
1/4 tsp Liquid Stevia ( I prefer Sweetleaf brand)
1 tsp Baking Powder
2 large Eggs
1/2 c Heavy Cream
1/3 c Club Soda
24 raspberries
1/2 c blueberries

Here is how you make Low Carb Raspberry/Blueberry Muffins:

Preheat oven to 375Spray muffin tins with PAMCombine ground flax seed with 1 tbs of bake mix and dust the muffin tins with the mixture. Tap out excessWhisk remaining ingredients EXCEPT berries, until well blendedGently fold in blueberriesPlace one raspberry in each muffin cup and fill muffin tins with batter until 2/3 full Bake 18 minutes, or until the tops are golden brown and a toothpick through the center comes out cleanRemove from oven and let cool 5 minutes before removing from the panServe warm with a pat of butter Refrigerate leftovers in sealed container.Serving Size:?24 mini muffins

The nutritional information for Low Carb Raspberry/Blueberry Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 45.5

• Total Fat: 2.5 g
• Cholesterol: 22.1 mg
• Sodium: 7.7 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 1.7 g
• Protein: 3.2 g

The dietary needs meet for Low Carb Raspberry/Blueberry Muffins is Low Carb