what ?

bowell said:

Psssssssst! Over Here----- Are you allowed to talk to me ?

Large Mug filtered coffee
1 apple cut up with strong cheddar cheese Ummmm

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louiseb said:

I love blueberry muffins I make a large batch of them and freeze them then have for breakfast but sometimes ocassionaly I will have them for a snack this the receipe I found on another diabetic site

Low Carb Blueberry Muffins
Blueberry Muffins Recipe

Ingredients

* 3 cups (230 g) ground almonds 16 carbs
* 1 Tbsp baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 10 Tbsp (140 g) unsalted butter (1 1/4 stick), softened
* 12 g splenda 12 carbs (or the equivalent of 1 cup sugar)
* 2 large eggs
* 1 ½ cup (200 ml) plain yogurt / soured cream 8 carbs
* 1 teaspoon grated lemon peel
* 1 1/2 cups (140 g) blueberries 14 carbs
* 1 Tbsp ground almonds (if using defrosted frozen berries)


Method

1 - Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F/ 190°C.
2 - Whisk together the ground almonds, baking powder, baking soda, and salt and set aside.
3 - In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 - Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of ground almonds.
5 - Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.

Each muffin has 4.1 carbs

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cugila said:

If you have an Apple try a Pink Lady........mmmmh !! :wink: That and the strongest Cheddar going has been one of my favorites for a year or two. I also just have a slice or two of cold ham and a few Garner's pickles, again delicious and doesn't affect Bg levels

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