So I had planned to post a Mardi Gras recipe that I made on Fat Tuesday, but I'm unable to download my pictures right now.
You see, my computer attracted a nasty virus which disabled all my programs. I repeat...all of my programs.
I had to spend all weekend trying to remove the virus and just get the computer back up and in a basic working mode.
So today, when I went to download my pictures...no program...it's gone...clapooey....drats.
So I'll have to work on that and I'll post that great recipe for Jambalaya in a few days.
In the meantime I hope you enjoy this super yummy breakfast recipe: Blueberry Muffins.
This is a variation on my Basic Muffin Recipe. You can find the link to the recipe for the basic muffins here: Basic Muffin Recipe - Lower Carb version
To the basic recipe you add 1 cup of blueberries, fresh or frozen. I had some left over from the Blueberry Bread I made last week.
Make sure to add these last, and fold them in to the batter.
Spoon the batter in to a prepared muffin tin.
Bake at 425 degrees for 20-25 minutes or until golden brown.
Smell that blueberry aroma? Heaven....
Serve and enjoy the sweet, plump blueberries!
Next time I'll add in some lemon zest too!
Basic Muffin Recipe – Lower Carbs
Carb serving per muffin net 24.4
Cook time 20-25 min
1/2 cup 2% milk
1/4 cup Canola Oil
1 1/2 Cups all purpose flour
1/2 Cup splenda
2 t. baking powder
1/2 t. salt
Variation: Add 1 cup of fresh or frozen blueberries
Place egg, milk, and oil in a large mixing bowl and whisk together until light. Add flour, splenda, baking powder, and salt.
Stir until moist. Don’t overmix…batter should be lumpy and a little thick. Add blueberries, and fold them in to the batter.
Spray a non-stick muffin pan with cooking spray. Divide batter amongst 6 muffin cups filling most of the way full.
Bake at 425 degrees for 20-25 min.