Blueberry Muffin Loaf Savory soy blacks and Jubilee

!±8± Blueberry Muffin Loaf Savory soy blacks and Jubilee

Note: A blueberry muffin has 4.8 grams of carbohydrates.

Ingredients:

12 oz cream cheese, softened

5 eggs

15 packets Splenda sugar substitute

Vanilla 2 Teasps

1 ½ cups whole wheat flour with almonds

1 cup wheat bran, unprocessed

1 teaspoon baking powder

1 cup whole (fresh or frozen) cranberries

2 Teasps grated lemon peel

Preheat oven to 325 º F. Grease muffin pan, a 12-cup (PG-metal is best). You can also sconeLiner.

Put the cream cheese and two eggs in the bowl with an electric mixer. Beat until smooth and fluffy with a flat bat. Add remaining eggs, one beat at a time immediately after. Mix at low speed, in other ingredients except the blueberries and lemon zest. When mixture is well blended, add the blueberries and lemon zest.

Fill the muffin pans almost to top. (The muffins will rise only slightly). Muffins bake about 20 to 25 minutes or until golden brownbrown. These muffins freeze well. Thaw at room temperature.

Bread salted black soybeans

Note: This bread is tasty and easy to make gluten-free. The best thing is baked in bread pans mini (3x6 inches or similar). Use three pans for this recipe. Soybeans blacks are low in carbohydrates and high in fiber and protein. You can also freeze this bread. A piece is 11.7 grams of carbohydrates.
Portion, a single disc. Carbohydrates per serving, 1.2 grams of carbohydrates.

Ingredients:

8 ounces creamSoft cheese,

5 eggs

1 cup rinsed, lightly crushed black organic soya beans, drained

¼ cup whey protein powder

½ cup soy protein powder

1 teaspoon baking powder

Pinch of salt

1 ¼ cups almond flour all over

Preheat oven to 300 º F or 325 ° F. Light butter three mini bread pans (use non-stick pans PG-metal). Cut suitable for easy cleaning and removal of wax paper strips on the bottom of the pot and allow them to hangover the edge an inch or two.

Put the cream cheese and two eggs in the bowl of an electric mixer and beat with a whisk until smooth and frothy. Add remaining eggs, one beat at a time, shortly after each addition. Add remaining ingredients and mix at low speed or by hand.

Spoon the batter into the baking pan and bake for about 30 to 40 minutes or until cooked. Cool before cutting. Store in refrigerator (takes about 3 or 4 days). Freeze bread that is notbe established as soon as possible.