Old-Fashioned Blueberry Muffins (GF)

These are wonderful blueberry muffins – quite substantial!  Blueberries are high in anti-oxidants.

21/cups Gluten-Free Bake Mix, (560 mL)
1 tbsp baking powder (15 mL)
1/tsp nutmeg (2 mL)
1/tsp cinnamon (2 mL)
1/tsp salt (1 mL)
3 eggs
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
2 tbsp granulated erythritol (30 mL)
1/cup Low-Carb Milk, page___, (125 mL)
  OR equivalent
1/cup butter, melted (60 mL)
1/cup light-tasting olive oil (60 mL)
1 cup frozen, unsweetened blueberries (250 mL)

Preheat oven to 350°F (180°C).  Spray muffin tin with nonstick cooking spray.

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, nutmeg, cinnamon and salt. 

In food processor, process eggs, liquid sucralose, OR  SPLENDA® Granular, erythritol, Low-Carb Milk, page___, OR equivalent, butter and olive oil; process well.  Add dry ingredients and process about 1 minute.   Scoop batter into muffin cups and push about 4 frozen blueberries into the tops of the muffins.  Bake about 20 minutes, or until turning light brown in places and when a knife inserted in a muffin comes out clean.

Yield:  12 muffins
1 serving
198.6 calories
5.4 g protein
16.6 g fat
6.1 g net carbs