Low-Carb Blueberry Muffins - cooking recipe

Ingredients

2 tablespoons wheat bran or 2 tablespoons oat bran
1 tablespoon soy flour
1 cup soy flour
1/2 cup Splenda granular (sugar substitute)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Preparation

Preheat oven to 375 degrees F.
Mix the 2 tablespoons wheat or oat bran with the 1 tablespoon soy flour.
Spray a 6-cup muffin tin with vegetable oil cooking spray.
Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended.
Fold in the blueberries and fill the 6 muffins cups evenly with the batter.
Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean.
Remove from oven and let cool before refrigerating.
Serve warm with butter or cold with cream cheese.