Delicious, moist, fluffy muffins made in a jiffy.  Be sure to give the variation a try as well.  Sometime when I feel creative I'll make this again and take a nice pic of the trifle all dressed up! (Jen)

5 tbsp Gluten-Free Bake Mix 1, OR (75 mL)
1/2 tsp baking powder (2 mL)
1/8 tsp salt (0.5 mL)
1 egg
2 tbsp granulated erythritol (30 mL)
2 tbsp heavy cream, OR LC Milk, (30 mL)
  Low-Carb Milk, page 282, LCAF, volume-2
Liquid sucralose to equal 2 tsp (10 mL)
  SPLENDA® Granular
1 tsp olive oil (5 mL)
1/2 tsp vanilla extract (2 mL)
2 tbsp frozen unsweetened blueberries (30 mL)
In small bowl, combine Gluten-Free Bake Mix, OR Gluten-Free Bake Mix 2, baking powder and salt.  In another small bowl, whisk egg with fork and whisk in erythritol, heavy cream, Liquid sucralose, OR SPLENDA® Granular, olive oil and vanilla extract.  Add to dry ingredients and whisk well with fork.  Stir in blueberries.  Pour into two greased ramekins.  Nuke approximately 1 minute and 10 seconds, or until top springs back when touched. 

Yield:  2 muffins
1 muffin
189.8 calories
6.3 g protein
15.2 g fat
5.6 g carbs

Variation:  Jiffy Blueberry Trifle:  This seriously tastes like a little piece of trifle heaven.  While the cake-like muffin is still warm, sprinkle with 1 to 2 tbsp (15 to 30 mL) heavy cream, OR Low-Carb Milk, page 282, Low-Carbing Among Friends, Volume-2, OR page 18, Low-Carbing Among Friends, Volume-1.  Now sprinkle some semi-defrosted blueberries all around the plate and over the muffin.  (1 serving of 2 based on using 1 tbsp (15 mL) cream and 2 tbsp (30 mL) extra blueberries for trifle: 244.8 calories; 6.7 g protein; 20.1 g fat; 7.8 g carbs)

Helpful Hint:  My microwave oven is a Panasonic Inverter – 1200 Watts.  Your cooking times might vary based on the wattage of your microwave oven.