I bought a package of Trim Heathly Mama (THM) Baking Blend thinking that it would be a flour substitute, but it really doesn't react the same in baking and honestly, if I want to modify all of my recipes I would just use coconut flour - it is a lot less expensive. But that is just my experience! Others swear by it. Today I played around with a simple muffin recipe as I try to use up the rest of the mix. Today's results is a small, compact muffin with a delicate texture and a tendancy to crumble.
Low Carb Blueberry Muffins
Makes 6 muffins
1 cup THM Baking Blend (or copycat mix)
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Butter
1/2 cup Granulated Sweetener
1/4 cup Vanilla Unsweetened Almond Milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
2 large eggs
1/2 cup blueberries
Directions:
In a large bowl, mix together the baking backing blend, baking powder and salt and set aside.
Cream butter and sugar together in another bowl, beating egs in one a time until smooth; add almond milk and extracts. Make a well in the dry ingredients and add the liquid mixture stirring just enough to moisten.
Fold the blueberries in gently and fill greased muffin cups 3/4 full with the batter (I used an icecream scoop and a silicone muffin mold) Bake at 400F for 20-25 minutes until browned and when tested, an inserted toothpick comes out clean. Makes 6 small muffins.
Nutritional Information
Calories: 141, Fat (g) 11.9, Carbs (g) 9.6 Fibre (g) 7.6, Protein (g) 6.2
Net Carbs: 2g per muffin