Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

Mix together in separate bowl
Ingredients:
2/3 cup soy flour (I use low fat soy flour)
1/4 cup oat flour
1 Tablesp baking powder
1/3 cup Splenda
1/3 cup brown sugar twin
pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 cup walnuts Wet:
1/4 cup butter
3 Tablesps PC Extra Virgin Olive Oil
3 eggs
1/4 cup heavy cream
1/2 cup blueberries
Topping: 2 Tablesps Rolled Oats
2 Tablesps Oat Flour
1 Tablesp brown sugar twin (or adjust to taste)
Method: Combine wet ingredients **except for the blueberries** and mix until smooth,
gradually add combined dry ingredients. Mix with large spoon until dry ingredients have
combined with the wet. Do not over mix. Fold in blueberries. Spray a 12-cup muffin tin
with Pam. Drop mix by Tablesp into cups. Should make twelve medium-sized muffins.
Evenly sprinkle topping mix over the twelve muffins. (Only small amount is needed).
Bake in a 350 degree oven for approximately 12 minutes or until toothpick comes out
clean. This recipe makes a nice light moist muffin.

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