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Low Carb Blueberry Muffin #2 is for Breakfast.

Low Carb Blueberry Muffin #2 takes 15 minutes to prepare.

Low Carb Blueberry Muffin #2 takes 25 minutes to cook.

Low Carb Blueberry Muffin #2 makes 12 servings.

The ingredients for Low Carb Blueberry Muffin #2 are:

1 cup whole grain flour
1/3 cup soy four
6tbs ground flax seed
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup All-Bran Original cereal
3/4 cup Quaker Natural Wheat Bran
11/4 cup 2% milk
2 eggs
1/4 cup oil
3/4 cup Splenda
3tbs Joseph's Sugar Free Maple Syrup
1 cup frozen blueberries (do not thaw)

Here is how you make Low Carb Blueberry Muffin #2:

1. In medium bowl, mix together flour, ground flax seed, baking powder, soda, Splenda and salt. Set aside. 2. In large bowl, stir together cereal, wheat bran, milk. Let stand 5 minutes or until cereal softens. Add eggs, oil and maple syrup; mix well. 3. Add flour mixture, stirring just until combined. Fold in blueberries. 4. Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 200ºC (400ºF) for 20 to 25 minutes, or until golden brown and tops of muffins spring back when lightly touches. Make 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user AKOLOKITHIAS.

The nutritional information for Low Carb Blueberry Muffin #2 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 152.7

• Total Fat: 8.0 g
• Cholesterol: 43.1 mg
• Sodium: 216.7 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 4.6 g
• Protein: 6.6 g

The dietary needs meet for Low Carb Blueberry Muffin #2 is Low Carb